Instructions

1. Using a pestle and mortar, grind the coriander, cumin, cardamom, cloves and nigella seeds into a coarse powder.
2. Peel the mangoes and dice the flesh.
3. Finely chop the garlic, ginger, and chilli (remove the seeds and membrane for a milder chutney).
4. Heat the oil in a heavy-based pot over medium–high heat.
5. Add the ginger, garlic, and chilli. Sauté for 1 minute until fragrant.
6. Stir in the ground spices and turmeric, and cook for another minute.
7. Add the diced mango, sugar, salt and vinegar. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to medium–low.
9. Simmer for 45–60 minutes, stirring occasionally, until thickened and glossy (it should be sticky but not too jam-like).
10. Remove from the heat and allow to cool slightly.
11. For a smoother texture, mash the chutney with a potato masher to your preferred consistency.
12. Transfer to a sterilised jar (or two smaller jars). Store sealed in the fridge for up to 2 months.
13. For the best flavour, let the chutney rest for a few days before serving so the spices can mellow and develop.
14. For long-term storage: Pour the hot chutney straight into sterilised jars and process in a boiling water bath for 10 minutes. Leave untouched for 24 hours, then store in a cool, dark place. Properly sealed, it will keep for at least 1 year.