Mango Chutney

SERVES 4 AS A SNACK OR SIDE

1 mango

1 tsp coconut oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

20g / ¾oz fresh root ginger, peeled and finely chopped

1 red chilli, trimmed, deseeded and finely diced

3 cardamom pods, bashed

2 cloves

1 star anise

¼ tsp nigella seeds

¼ tsp sea salt

½ tsp cornflour (cornstarch)

2 tbsp agave

1 tbsp apple cider vinegar

90ml / 6 tbsp water

Peel the mango and cut the flesh off from around the stone (pit). You should have about 230g / 8oz flesh. Cut into large chunks – it will break down in the pan, so you want them big.

Heat the coconut oil in a medium saucepan on a medium heat and, once hot, add the shallot. Let sweat for 5 minutes until softening, then add the garlic, ginger, chilli, cardamom, cloves, star anise, nigella seeds and salt. Fry for another minute, stirring often, then add the cornflour (cornstarch) and mix to combine.

Next add the agave, vinegar and water to the pan. Bring to the boil, bubble for 2 minutes, then add the mango. Cover with a lid and let simmer and break down for 10 minutes.

Remove from the heat, leave to cool, then transfer to a clean, sterilized jar and store in the fridge for up to 3 months. Serve with poppadoms.

Be careful with sauces, condiments and flavourings – lots of them have refined sugars hidden within. Be sure to always check the label.