- 6 firm but ripe mangoes (about 1½ kg)
- 500ml white wine vinegar
- 450g granulated sugar
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 10 cardamom pods
- 2 tsp nigella seeds
- ½ tsp cayenne pepper
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3 garlic cloves, crushed
- 8 whole cloves
- thumb-sized piece of ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 fat red chilli, seeds removed and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
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.
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.