With its sweet, spicy flavour, vibrant colour and succulent chunks of juicy fresh mango, this traditional chutney is just as good as any you’ll find in your local Indian restaurant. It’s the perfect accompaniment to many dishes, from curries and cold meats to cheese, sandwiches and toast. Relish in this:
· 2 kg mangos (firm but ripe – fresh is always better but frozen works just fine too)
· 8 cardamom pods
· 2 cloves of garlic
· 1 fresh red chilli
· 500 ml white wine vinegar
· 400 g granulated sugar
· 1 teaspoon cumin seeds
· 1 teaspoon coriander seeds
· 1 teaspoon chilli powder
· 2 teaspoons nigella seeds
· 8cm piece of ginger
- Peel, stone then roughly chop the mango.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil, reducing the mixture by a couple of centimetres.
- Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
- Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli in the last 10 minutes only.
- Divide among sterilised jars, seal and behold! You are now a mango-chutney-master.
Made extra? Why not share it with your neighbours?! It’s a great conversation starter in the lead-up to Street Feast. Alternatively, you could gift it to those who attend your event or add it to the table for that extra fancy feel. So much demand, not enough chutney!