With its sweet, spicy flavor and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with chicken or game. It’s fantastic in cheese sandwiches, too.
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 chili.
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 centimeters.
4. Meanwhile, gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chili 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 chili for the last 10 minutes.
6. Divide among sterilized jars, seal and keep for up to 6 months.