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Martha Collison mango chutney
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Serves: 4 - 6
3 cardamom pods
1 tsp coriander seeds
½ tsp mustard seeds
½ tsp chilli flakes
250g caster sugar
125g white wine vinegar
2cm root ginger, peeled and grated
1 clove garlic, crushed
1 large just-ripe mango, peeled, stoned and chopped into rough cubes
1. Place a small frying pan over a medium heat. Split the cardamom pods open and add the seeds to the pan, along with the coriander seeds and mustard seeds. When the spices smell toasty and aromatic, tip them into a pestle and mortar, and add the chilli flakes. Crush all the spices to a chunky powder.
2. Combine the caster sugar with the white wine vinegar in a saucepan and place over a low heat until the sugar has dissolved. When no grains of sugar remain, stir in the crushed spices, ginger and garlic. Blitz half the mango cubes to a pulp using a small food processor, then add this and the remaining mango cubes to the pan.
3. Turn up the heat and allow the mixture to simmer gently for 25-30 minutes, or until reduced and glossy. Remove from the heat, pour into a sterilised jam jar and store in a cool, dark place for up to 3 months.
Cook's tipServe with Martha Collison's spinach & potato samosas.
This recipe was first published in October 2018.