Mango chutney makes for a sticky sweet accompaniment to Indian dishes and its very simple to make too.
Mangos have a large pit in the middle, chop around this and use a glass to push the peel off.
This mango chutney makes a great accompaniment to curries but its also great in sandwiches, burgers and with popadoms.
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3 mangos, peeled and chopped into chunks
2 fat cloves of garlic, finely diced
2 tsp freshly grated ginger
1 red chilli, deseeded and finely diced
2 tsp Nigella seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp turmeric
3 whole cloves
1/4 tsp cinnamon
1/4 tsp garam masalsa
1/2 tsp mustard seeds
1/2 tsp salt
200ml apple cider vinegar
Oil for sautéing
FOR THE CHUTNEY:
In a large pan over a medium-low heat, gently fry the garlic, ginger and chilli for about 2 minutes until softened and fragrant.
Add the nigella seeds, cumin seeds, mustard seeds, coriander seeds and cloves to the pan and fry for another minute until fragrant.
Add the turmeric, cinnamon, garam masala and salt to the pan and fry for a final 30 seconds. This will bloom the spices.
Tip in the mangoes, sugar and vinegar. Stir until combined and the sugar has dissolved.
Bring to a boil and reduce the heat to a simmer. You want this cooking over a medium-low heat so that its gently bubbling not at a totally still simmer.
Cook for 1hr and 15 minutes, until thick and sticky. The mangoes should have darkened in colour.
Use a potato masher to crush the mango to a finer consistency. Your mango chutney can be as chunky or smooth as you like.
Store in a sterilised jar or serve immediately.