Mango Chutney

This Indian-style chutney is lusciously spicy but not too hot and a delicious accompaniment to any curry.

Apart from scrumptious fresh mangoes, garlic and ginger it uses Panch Phora, aka Panch Phoron. This Indian version of Chinese Five Spice combines equal quantities of mustard, cumin, fennel, fenugreek and nigella seeds. The seeds are traditionally not ground but dry roasted or fried in oil at the beginning of a recipe.

PANCH PHORA
1 teaspoon black/brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds

6 cloves garlic
1 knob of fresh ginger or 6 lumps ‘naked ginger’
2 teaspoons dried chilli flakes
25g EVOO
900g mango flesh, roughly chopped
200g apple cider vinegar
100g raw sugar
1 teaspoon salt

Place seeds in TM bowl and dry roast 8 min/Varoma/REVERSE speed 1, leaving MC off to keep seeds as dry as possible. Set aside.

Place garlic, ginger and chilli flakes into TM bowl. Chop 5 sec/speed 7. Scrape down sides and repeat. Return seeds to TM bowl, add oil and sauté 3 min/120°C/speed 1. Add mango flesh, vinegar, sugar and salt. Cook 45 min/100°C/REVERSE speed 1 using simmering basket instead of MC on lid. Pour into sterilised jars and seal.