Enjoy this mango chutney with a hint of spiciness and black onion seeds. It goes almost with any kind of dish, and is often my favourite part of Indian food. Fills one 500ml pot.

1. The night before you want to make the chutney it is necessary to peel one’s mangoes, cube them and sprinkle them with salt. This draws out some of their moisture and softens them. Make sure to rinse before use,

2. Tip the apple, ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and bring to a gentle simmer.

3. Simmer the chutney for 30-40 min or until it has achieved a thick, sticky consistency. Season to taste. While waiting for the magic to happen one should sterilize a glass jar to ensure the chutney stays good for at least a couple of weeks. Once the chutney is transfered it to the jar allow to cool before applying the lid. Allowing the chutney to mature for a couple of days will only increase the pleasure it gives your mouth.

Enjoy!