Friday - - Food -

Prep time 15 mins Cook­ing time 5 mins, plus 12 hours Makes 1 kg

750g green man­goes*, un­peeled 2 tbsp honey 1 tsp turmeric 1 tsp ground co­rian­der 1 tsp cayenne pep­per ¼ tsp ground cumin ¼ tsp ground fenu­greek ½ cup vegetable oil 1 tsp mus­tard seeds 2 gar­lic cloves, finely minced 4½ tsp salt

Roughly chop man­goes into small pieces, dis­card­ing the pips. Place in a heat­proof bowl and add honey, stir­ring to coat. Add the ground spices and set aside. Heat the oil in a small saucepan and add the mus­tard seeds. When they be­gin to pop, add the gar­lic and re­move from the heat. Pour the hot oil mix­ture over the man­goes and the spices, add salt and mix well. De­cant into four ster­ilised 250ml jars and re­frig­er­ate for at least 12 hours. Serve as an ac­com­pa­ni­ment to curry.

☞ Also known as raw man­goes, these might be sold in the vegetable sec­tion of a gro­cery, not the fruit sec­tion.

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