It is one ingredient of the oil of saffron, the aromatic, fragrant spice.
To make this dish one should always add mustard seeds (or saffron) only, since a teaspoon of the mustard seeds is more than enough to add the depth of flavour.
Mango-garlic chutney with sesame oil:
2 cups mango chunks (canned or fresh)
2 cloves garlic, chopped
1/4 cup sesame oil
2 red chillies, finely chopped
1 tsp mustard seeds (or saffron or green cardamom)
8 slices ginger, finely diced
Salt to taste
1 tsp chopped cilantro
1/3 cup freshly chopped coriander leaves
1 tbsp chopped or whole coriander
2 tbsp chopped fresh mint leaves
1 cup sesame or vegetable oil
In a large bowl, mix all other ingredients in dry manner, cover and keep aside, to marinate during cooking.
When mango chunks or garlic are chopped and the oil is just barely to temper, bring a large frying pan (with low, but not very hot, heat) to boil.
Add the mango chunks/garlic and cook them on a medium flame for about 10-15 minutes, or until mango chunks are soft and slightly brown on bottom of the pan. Drain the marinated mango chunks (if the chopped mango has started to get soggy).
When the mango chunks are done, toss them in an oiled bowl and set aside, and while they are still warm, combine all remaining ingredients in a bowl.
Heat the oil in pan and fry the saffron-garlic chutney (or saffron-chilli chutney) till the oil comes to a boil (this process will take about 5-8 minutes). To do this, add the saffron-garlic chutney and then cook in a low flame (takes a little less than 10 minutes).
Then add the sesame or vegetable oil in a long stream in quick succession till the oil is very hot.
When the oil is well heated, add the chutney and stir.
Add cilantro and mint leaves, then remove from the flame and cover the pan and cook till the cilantro-cilantro-mint mixture turns golden and the oil has reduced significantly. If your mixture turns golden, there is
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