- Active Time 5m
- Total Time 5m
Makes 1/2 cup
This Indian blend of whole spices is traditionally made with equal parts of fenugreek, nigella, fennel, black mustard and cumin seeds. David's blend uses spices that are easy to find if you don't have access to an East Indian market. Panch Puran is often roasted or fried before use to release the full flavors it contains. It can be used in everything from chutneys and curries to fried potatoes. Store in an airtight container at room temperature for up to eight months.
- 1/4 cup whole fennel seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole coriander seeds
- 1 tablespoon crushed green cardamom seeds
Companion recipe: Sweet Tomato Chutney
Combine all ingredients and store in an airtight container.
Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.
Serving size = 1 teaspoon
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
9 calories; 1g total fat; 0mg cholesterol; 1mg sodium; 1g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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