A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries.
- Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 mins until soft. Add the garlic and ginger and cook for 2 mins more. Stir through the cumin, chilli (if using) and cloves and cook for a minute.
- Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 mins to 1 hr, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.
Tip: This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.
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