Mango Chutney

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp kalonji seeds
• 8 cardamom pods, (you can use the seeds only and discard the husks)
• 3 cloves
• 5 garlic cloves, crushed
• 2.5cm piece of ginger peeled & grated
• 5-6 green mangoes ripe (approx. 250-300g each)
• 1 tsp red chilli flakes
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• ½ tsp ginger powder
• 250ml cider vinegar
• 150-250g jaggery/brown sugar (I used 150g)
• 2 tsp salt flakes
• 2 red chilli, sliced (increase for more kick)

Method

1. Heat oil and add the cumin, cardamom seeds and cloves for a few seconds until they become aromatic.
2. Add the kalongi seeds
3. Add the ginger and garlic and stir for a few seconds.
4. Add the diced mango pieces with the chilli flakes, chilli powder, turmeric, ginger powder, brown sugar, salt and cider vinegar and stir until the sugar dissolves.
5. Bring to the boil and then reduce to a simmer, cooking gently for about 40-50 minutes or until mixture looks syrupy, stirring regularly.
6. In the meantime sterilize your jars in the oven at 180ºC for 30 minutes.
7. Stir in the chopped red chilli 20 minutes before the end of cooking.
8. Put the chutney into hot sterilised jars and seal with lids immediately. Once you open the jar eat it within 4 weeks and store in the fridge.