The perfect gift or an essential Boxing Day condiment. You won’t want your turkey leftovers to ever run out while this is in the fridge
Prep:30 mins
Makes 4 x 500ml jars
31⁄4 large ripe mangoes, about 1kg/ 2 1⁄4lb2 tbsp sunflower oil2 onions, halved and thinly slicedthumb-sized piece fresh root ginger, peeled and cut into thin shreds10 green cardamom pods1 cinnamon stick½ tsp cumin seed½ tsp coriander seed, lightly crushed¼ tsp black onion seeds (Nigella or Kalonji are good)½ tsp ground turmeric2 Bramley apples, about 500g/1lb 2oz, peeled, cored and chopped1 large red chilli, deseeded and finely sliced375ml white wine vinegar400g golden caster sugar1 tsp salt
STEP 1Cut 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.STEP 2Heat 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.STEP 3Stir 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.STEP 4Pour 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.
