Fragrant mango & apple chutney

• large ripe mangoes31⁄4

  about 1kg/ 2 1⁄4lb

• sunflower oil↗2 tbsp tbsp
• onions↗2

  halved and thinly sliced

• fresh root ginger↗thumb-sized piece

  peeled and cut into thin shreds

• green cardamom pods↗10
• cinnamon stick↗1
• cumin seed↗½ tsp tsp
• coriander seed↗½ tsp tsp

  lightly crushed

• black onion↗¼ tsp tsp

  seeds (Nigella or Kalonji are good)

• ground turmeric↗½ tsp tsp
• Bramley apples↗2

  about 500g/1lb 2oz, peeled, cored and chopped

• large red chilli↗1

  deseeded and finely sliced

• white wine vinegar↗375ml ml
• golden caster sugar↗400g g
• salt↗1 tsp tsp

Step-by-step instructions

1. 1

   Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.

2. 2

   Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.

3. 3

   Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.

4. 4

   Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.