November 28, 2018

This chutney has a lovely oriental touch with the sweet mango and unique taste of the nigella seeds. It has a little spice and goes great with most Indian dishes, cheese or just as a snack on cracker and cream cheese. 


  • 1kg mangos [about 4 ripe but firm mangos]
  • 4 pods cardamom
  • 1 clove garlic
  • 1 red chilli
  • 250ml white wine vinegar
  • 200g sugar
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon chilli powder
  • 1 teaspoon nigella seeds
  • 4cm ginger

_ peel, stone and cube mangos

_ remove cardamom seeds from the pods

_ mince garlic and finely chop chilli

_ place vinegar and sugar to a large saucepan

_ heat and stir until sugar is dissolved

_ bring to a boil and reduce by about ⅓

_ gently toast cumin, coriander and cardamom seeds [until aromatic]

_ crush all seeds together with the chilli powder in a mortar

_ add spices to the vinegar, along with the mango, nigella seeds and 1 teaspoon salt

_ finely grate in the ginger and add the garlic

_ bring to a boil

_ reduce temperature and simmer until you get a thick, syrupy consistency

_ add the minced chilli for the last 10 minutes

_ place in sterile jars, seal and keep for up to 6 months

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