Mango chutney

With fiery ginger & nigella seeds

Mango chutney

Mango chutney

Makes 800 ml
Cooks In1H 15M
DifficultyNot too tricky
Nutrition per serving
  • Calories 28 1%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 7g 8%
  • Salt 0.1g 2%
  • Protein 0.2g 0%
  • Carbs 7g 3%
  • Fibre 0g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Charlie Clapp
Tap For Method

Ingredients

  • 2 kg mangos (firm, but ripe)
  • 8 cardamom pods
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 500 ml white wine vinegar
  • 400 g granulated sugar
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon chilli powder
  • 2 teaspoons nigella seeds
  • 8cm piece of ginger
Tap For Method
Recipe From

Jamie Magazine

By Charlie Clapp
Tap For Ingredients

Method

  1. Peel, stone and roughly chop the mangos; set aside.
  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
  3. 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.
  4. Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
  5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
  6. Divide among sterilised jars, seal and keep for up to 6 months.
View Comments