Ingredients

• 50 g - malt vinegar
• 1/2 tsp - dried chillies, crushed
• 6 - whole cloves
• 6 - whole peppercorns
• 1 tsp - roasted cumin seeds
• 1/2 tsp - onion seeds
• Salt to taste
• 175 g - sugar
• 450 g - unripe mango, peeled and cubed
• 2 inch long finely sliced ginger
• 2 cloves - garlic, crushed
• A thin peel of 1 orange or lemon (optional)

How to Make Mango Chutney (Kairi Ki Chutney)

• In a saucepan, heat vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar.
• Simmer until the flavours of the spices infuse into vinegar, about 15 minutes on low heat.
• Add the mango, ginger, garlic and orange or lemon peel, if using.
• Simmer until the mango is mushy and most of the vinegar had evaporated.
• When cool, pour into sterilized bottles.
• Leave for a few days before serving.