Step 1

Dry fry the cumin and cardamom seeds for a few seconds until they turn golden and release a heady aroma, move with a wooden spoon for even toasting.

Step 2

Place the toasted seeds in a pestle & mortar (or use a bowl and handle of a rolling pin) along with the crushed chillies, paprika, crushed garlic and grated ginger.

Step 3

Pummel until evenly mixed together.

Step 4

Prepare the mangoes by slicing down either side of the stone, score with cross hatch pattern into the halves and then turn the halves inside out. Then cut the flesh from the sides of the stone and score along the lengths.

Step 5

Cut the cubes of mango off and then cut these into smaller pieces (you decide how chunky you want the chutney).

Step 6

Place light brown sugar, salt and cider vinegar into a large pan and gently heat until sugar dissolves.

Step 7

Stir in the spice paste and then add the chopped mango.

Step 8

Bring to the boil and then reduce to a simmer, cooking gently for about 40 minutes or until mixture looks syrupy, stirring regularly.

Step 9

Stir in the chopped red chilli 10 minutes before the end of cooking.

Step 10

Pot up into hot sterilised jars and seal with lids immediately.

Step 11

Makes about 600 mls.

Step 12

Can be eaten straight away or stored in a cool dark place for up to 6 months. Once open eat with 4 weeks and store in the fridge.