Mango chutney
Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney.
Ingredients
- 2 tbsp rapeseed or sunflower oil
- ½ tsp nigella seeds
- 1 tsp fennel seeds, crushed
- 1 tsp dried chilli flakes
- 1 tsp ground ginger
- 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes
- ½ tsp salt
- 50²µ/1¾´Ç³ú demerara sugar
- 4 tbsp white pickling vinegar
Method
Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well.
Add the diced mangoes and cook for 5 minutes, stirring occasionally.
Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher.
Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip).
Recipe Tips
If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar. To sterilse, you can run it through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.
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