Indian Mango Chutney 🇮🇳

Mango season is in full swing and there is no better time to make some tantalising Indian mango chutney to enjoy with curries, use as a topping condiment for grilling, serve with cheese, cold cuts and biscuits.  Make a few jars to keep yourself happy or give away to friends and family at Christmas.  Use ripe but firm mangoes or green mangoes, or a mix of both.  Take the trouble to toast whole spices and grind them into powder to release their aroma for the chutney.  Cook slowly and gently.  Once you've made and tasted this chutney, packed with flavour and zing, you wouldn't want to buy another jar from the shop.

Makes about 500g / 1lb 2oz chutney

INGREDIENTS

• 2 large semi ripe or green mangoes (500g / 1lb 2oz prepared weight)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 8 cardamom pods, cracked to remove seeds
• 1 tablespoon vegetable oil
• 100g / 3½oz onions, chopped
• 3 tablespoons fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• ½ teaspoon chilli powder
• 1 cup white wine vinegar
• 1 cup sugar
• 1 teaspoon nigella seeds
• 1 teaspoon sea salt

METHOD

1. Wash 2 x 370ml /12oz glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Peel and slice flesh of mangoes into small chunks.
3. In a medium frying pan, toast cumin seeds, coriander seeds and cardamom seeds gently over low heat for 1 minute, moving them around in the pan until aromatic but not burnt.  Remove to a mortar and pestle (or spice grinder) and crush into powder.
4. In the same pan, heat oil over medium low heat.  Add onion, ginger and garlic.  Sauté for 1-2 minutes until the onions are translucent but not coloured.
5. Add toasted spice and chilli powder.  Reduce heat to low.  Stir to combine with onion mixture for 1 minute.
6. Add vinegar and sugar.  Stir to dissolve sugar.  Bring the mixture to simmer and cook, stirring, for a few minutes until syrupy and slightly reduced.
7. Add the mango and nigella seeds.  Cook, covered, for about 10 minutes.  Uncover and cook for another 10 minutes, stirring gently.  The mango pieces should be quite soft but not completely broken down.  Stir in salt.  Have a taste!
8. Transfer chutney to warm sterilised jars, filling them up to the top, leaving 1cm / ½" of space at the top.  Seal with lids and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
9. Label and date each jar.  Store in the refrigerator for up to 4 weeks.