This sweet and spicy mango chutney is delicious as a spread, dipping sauce, or condiment to your curries.
Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres
Gently toast the cumin, coriander, mustard seeds in a dry frying pan until fragrant
Add to the vinegar and sugar mix, along with the mango, nigella seeds and sea salt
Add the garlic and ginger then reduce the heat and simmer for 45 minutes to 1 hour, until it begins to thicken
Add the diced fresh chilli
Divide among sterilised jars and put the lids on tightly. Label and date your jars and leave in a cool, dark place for about a month before using. The chutney will keep, unopened, for about 12 months. Once you have opened the jar, keep in the fridge for up to 1 month
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