Ingredients

· 6 firm but ripe mangoes

· 500ml white wine vinegar

· 450g granulated sugar

· 1 tablespoon cumin seeds

· 2 teaspoon coriander seeds

· 10 cardamom pods

· 2 teaspoon nigella seeds

· ½ teaspoon cayenne pepper

· ½ teaspoon turmeric

· 3 garlic cloves, crushed

· 8 whole cloves

· thumb-sized piece of ginger, grated

· 1 fat red chilli, seeds removed and finely chopped

Method

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for eight to 10 minutes until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

Add spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and two teaspoon salt. Bubble over a medium heat for an hour and 30 minutes until thick and syrupy. Leave to sit for 10 minutes.

Transfer the chutney into sterilised jars while still hot. Seal the jars and leave to cool and store in a cool place.