Maple Mango Chutney

Ingredients

• 4.5lbs of mangoes, peeled, stoned and cut into chunks
• 1.5 cups granulated sugar
• 2 cups white wine vinegar

Dry spice mix

• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp ground cardamom
• 3tbsps pure maple syrup (preferably amber syrup for its rich taste)

Method:

1. In a medium sized saucepan, add white wine vinegar, sugar and bring to a gentle boil for about 25 minutes. The liquid volume should have reduced by around an inch.
2. In a small shallow pan lightly toast the dry spices together for 3-4 minutes then add this to the pan with the reduced sugar and vinegar, along with the chopped mangoes, maple syrup and nigella seeds. Add the grated ginger, garlic and salt. Stir together and gently simmer for an hour until the consistency is thick, syrupy and glossy.
3. Divide into sterilised jars and seal with sterilised lids and wax paper for freshness. Keep for up to 6 months and eat within a few weeks once opened.