- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Condiment
- Posted by
- Posted on
- 27th October 2016
- 6 medium
- Mango - skin removed and cut into chunks
- 12 whole
- Cardamon pods - seeds removed, shells discarded
- 3 medium
- Garlic clove - peeled and finely chopped
- 1 1/2 medium
- Red chilli - deseeded and finely chopped
- 750 ml
- White wine vinegar
- 600 grams
- Granulated sugar
- 1 1/2 tsp
- Cumin seeds
- 1 1/2 tsp
- Coriander seeds
- 1 1/2 tsp
- Chilli powder
- 3 tsp
- Nigella seeds
- 12 cm
- Ginger - peeled and grated
- 2 tsp
- Black volcanic rock salt
You will need 4, medium sized sterilised jars.
*Toast = by this I mean toss them together in a dry frying pan over a medium-low heat.
- Gently toast* your cardamom, cumin and coriander seeds for a few minutes to let loose the aromas and then crush in a pestle and mortar with the chilli powder until fine.
- Add your vinegar and sugar to a large pan (I used a jam pan) and set to a medium heat, stirring occasionally until the sugar has dissolved. Bring the mixture to the boil and reduce by a couple of centimeters.
- Add the remaining ingredients to the pan, bring to the boil and then simmer for around 45 minutes, until the mixture is thick and syrupy. Divide the mixture between your jars, seal and keep for up to 6 months.
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