Mango Chutney

As a kid, I really liked mango chutney, well at least I liked the sauce, but I didn’t think too much about the chunks of this strange fruit, mango. These days of course I love it, it goes great with all sorts, especially non Indian, such as with a nice platter of cold meats or cheese, or even in a sandwich, so I thought it about time to make my own and I love it. If I could get the mangoes cheaper I would definitely make larger batches.

Try this for yourselves, it’s worth the effort.

Ingredients:

• 2 kg mangos (firm, but ripe)
• 8 cardamom pods
• 2 cloves of garlic
• 1 fresh red chili
• 500 ml white wine vinegar
• 400 g granulated sugar
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon chili powder
• 2 teaspoons nigella seeds
• 8cm piece of ginger

Preparation Method:

Firstly make sure you have your jars sterilised or sterilizing.

The toughest part then is to peel, stone and roughly chop the mangoes. Once that is done prepare the sauce, peel and finely chop the garlic, then finely chop the chili.
Add the vinegar and sugar to a large pan on a medium heat, stirring until the sugar has dissolved. Bring to the boil and reduce.
Crack open the cardamon pods and remove the seeds, toast these in a small pan with the cumin and coriander seeds until aromatic. Pour them in a pestle and mortar or spice grinder and grind with the chili powder. Add this to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
Finely grate in the ginger and add the garlic, then bring it to a boil. Reduce the heat and simmer for 45 minutes or so until it is almost like a jam, then add the chopped chili for the last few minutes.

When ready, fill your jars and enjoy!