COOKING PROJECT - Mango chutney

Spend some time making this mango chutney and capture summer in a jar. We’ve used a classic blend of aromatics and spices, but you can adjust it to suit your own taste. Serve alongside curries, with cheese or in sandwiches, toasties and kebabs. It makes a great gift for family and friends.

Mango chutney

MAKES 3 x 300ml jars

PREP 15 mins COOK 2 hrs

EASY V

6 firm but ripe mangoes (about 1.5kg)

500ml white wine vinegar

450g granulated sugar

1 tbsp cumin seeds

2 tsp coriander seeds

10 cardamom pods

2 tsp nigella seeds

½ tsp cayenne pepper

½ tsp turmeric

3 garlic cloves, crushed

8 whole cloves thumb-sized piece of ginger, grated

1 large red chilli, deseeded and finely chopped