The original recipe used four large ripe mangoes. It really needs the tart apples and the pears to be firm, otherwise it tends to be a bit runny.
2 onions, peeled and chopped 3-4 big cloves garlic, peeled and
finely chopped 1 red chilli, de-seeded and finely
chopped 4cm piece of ginger, peeled and grated 1 tart apple, peeled, cored and chopped
into cubes 5 large firm pears, peeled and chopped
into cubes 4 cardamom pods 1 tsp fenugreek seeds 1 tsp cumin seeds ½ tsp coriander seeds 2 tsp black mustard seeds 1 cinnamon stick ½ tsp turmeric 350ml white wine vinegar 400g soft light brown sugar 1 tsp black onion seeds 1 tsp salt juice of 1 lime
Crack the cardamom pods and grind the seeds with a mortar and pestle. If you don’t have one, a small grinder-type appliance (like one for coffee beans) is fine. Toast these along with the fenugreek, cumin and coriander seeds in a dry frying pan until toasted and fragrant. Lightly grind this mix in the mortar and pestle or grinder. Toast the mustard seeds in the same pan. Place all ingredients in a large, heavy-bottomed pot and bring slowly to the boil. Continue to cook for 30-40 minutes by which time the chutney should be thickening up nicely – stir regularly to prevent sticking. Remove the cinnamon stick, spoon into sterilised jars and seal immediately. Leave for at least four weeks before opening.