Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Prep:15 mins
Makes 3 x 300ml jars
6 firm but ripe mangoes (about 1.5kg)500ml white wine vinegar450g granulated sugar1 tbsp cumin seeds2 tsp coriander seeds10 cardamom pods2 tsp nigella seeds½ tsp cayenne pepper½ tsp turmeric3 garlic cloves, crushed8 whole clovesthumb-sized piece of ginger, grated1 fat red chilli, seeds removed and finely chopped
STEP 1Peel 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.STEP 2Tip 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.STEP 3Transfer 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.
