Black Mango Chutney

This popular Indian chutney contains black cumin seed; an ingredient in Panch Phoron (3/25/13 blog). As I mentioned; receiving, Healing Spices, has opened some doors for me. Not only can you create a delicious culinary dish, but many of the spices have health benefits. The mango sauce is great over fish or chicken, rice or brie.

Ingredients:

• 2 tablespoons canola oil
• 1 teaspoon Panch Phoron
• 1 dried red chili, seeds removed and diced or fresh jalapeno to taste, seeds removed and chopped
• 1/2 teaspoon black cumin seeds
• 2 tablespoons honey
• 1 cup water
• 2 mangos, just slightly ripe, peeled , cored and diced (use a vegetable peeler to remove skin)
• 1/4 cup shredded unsweetened coconut
• 1/2 teaspoon salt
• 1/4 cup cilantro

Directions:

Heat oil in a medium pan over medium high heat. Add the Panch Phoron, chili and black cumin seeds and fry until the seeds start to pop.

Add the honey and water. Add the coconut, mangoes and salt and bring to a boil. Lower the heat and simmer till mixture softens and thickens slightly, about 15-20 minutes.

Cool and stir in the cilantro. Serve hot or at room temperature. Makes about 2 cups.

This freezes beautifully. Take advantage when mango are in season.