Mango chutney is a popular Indian chutney and black cumin is one of the reasons for its special taste. Serve this as an accompaniment to fish, poultry, or risotto, or put it on top of baked Brie. This chutney will keep refrigeratedfor about a week.
Ingredients:
2 tablespoons vegetable or canola oil
1 teaspoon panch phoron
3 dried red chillies, seeds removed and diced
1 teaspoon black cumin seeds
2 tablespoons sugar
1 cup water
2 ripe mangoes, peeled, cored, and diced
1/4 cup shredded, sweetened coconut
1/2 teaspoon salt
1/4 cup cilantro
1) Heat the oil in a medium saucepan over medium-high heat. Add the panch phoron, chillies, and black cumin seeds and fry until the seeds start to pop and the chillies are browned.
2) Add the black cumin and stir one minute. Add the sugar and water and stir until sigar is dissolved. Add the mangoes, coconut, and salt, and bring to a boil. Lower the heat and simmer until the mixture softens, melds, and thickens slightly, about 15 - 20 minutes.
Remove from the heat and cool. Stir in the cilantro. Serve hot.
Makes about 2 cups.
Panch Phoron : Panch (meaning five) and Phora (meaning seeds) is a combination of five different aromatic seeds. The key ingredients is black cumin seeds, called Kalonji in India.
The blend, which comes from Bengal, is used whole, and added to cooking oil at the start of a dish. It is traditionally used in Indian Lentil dishes and to flavor vegetables and potatoes, but it can be used to flavor almost any kind of dish.
When using, ready a saute oan with oil as you would for browning or sauteing vegetables. Add about 1/4 teaspoon of mix to the oil, moving the seeds around until they release their fragrance. Add the other ingredients right away.
2 tablespoons mustard seed
2 tablespoons cumin seeds
2 tablespoons black cumin seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds