Lebanese Rice With Beef, Sumac And Egg
Middle Eastern, Middle EastTake a look
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Gluten Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free
450g / 1lb Mango (green preferably)
2 tablespoons vegetable oil
1 teaspoon Panch Phoran
2 red chillies, chopped.
1 teaspoon fresh ginger, grated
2 tablespoons raisins
225g / 8oz sugar
½ teaspoon seasalt
700ml / 1¼ pints Water
Peel the mangoes and cut them into small cubed pieces.
Heat the oil in a non-stick pan to a medium-hot heat then add the Panch Phoran and red chillies until they pop & splutter (take care not to burn them).
Mix in the mango, ginger and raisins and cook for about a minute. Add the sugar, seasalt and water and bring to the boil. Reduce heat and simmer until the mix thickens.
Allow to cool and serve.
This chutney is delicious served with Bengali Samosas (Shingara) – check out our recipe by Manju Malhi, also using Panch Phoran spices.