Mango Chutney with Blackseeds

mango chutney with blackseedsRecipe of the month – August

‘Mango Chutney with Blackseeds’ is a delicious, thick relish that can be served as an accompaniment to main meals. Blackseeds are one of nature’s ‘superfoods’.
This recipe uses only low-histamine ingredients, as listed in the book “Is Food Making You Sick?”

 

Ingredients:

  • 2 to 3 green mangoes, peeled and diced.
  • 1 cup sugar (white or raw)
  • 2 tablespoon rice bran oil
  • 1 1/2 teaspoons of blackseeds (nigella sativa)
  • 1/4 teaspoon prepared wasabi (vinegar-free)
  • 1/2 teaspoon powdered fenugreek seeds
  • 1/2 teaspoons coriander seeds, dry roasted. (Or use coriander powder)
  • a small knob of fresh ginger, grated
  • 1 teaspoon sea salt

Instructions:

  1. Slightly heat the oil in a large skillet that can be fitted with a lid.  Add the blackseeds and stir to roast lightly.
  2. Add the rest of the ingredients and mix well.
  3. Cover skillet with the lid and simmer on a low heat for around 10 minutes, until ingredients are soft. Stir occasionally.
  4. Allow to cool, then use within 2 days.
  5. Keep refrigerated.
  6. If you make a large batch, divide into serving-size portions in small plastic containers. Freeze them separately  and defrost when ready to use them.

Shop for unusual ingredients

Kevala Organic Raw Black Cumin Seeds (Nigella Sativa) 1 Lb

Starwest Botanicals Organic Fenugreek Seed

Jiva Organics Coriander Seeds — 3.5 oz

Fresh Ginger Root / Adrak – 1lb

King Rice Bran Oil, 33.8-Ounce

Fresh Green Mango (Set of 6)

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