Mango chutney

• mangoes6 firm but ripe

  (about 1.5kg)

• white wine vinegar↗500ml ml
• granulated sugar↗450g g
• cumin seeds↗1 tbsp tbsp
• coriander seeds↗2 tsp tsp
• cardamom pods↗10
• nigella seeds2 tsp tsp
• cayenne pepper↗½ tsp tsp
• turmeric↗½ tsp tsp
• garlic cloves↗3

  crushed

• whole cloves↗8
• ginger↗thumb-sized piece of

  grated

• fat red chilli↗1

  seeds removed and finely chopped

Step-by-step instructions

1. 1

   Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

2. 2

   Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

3. 3

   Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.