INDIAN MANGO CHUTNEY

MAKES ABOUT 1 CUP PREP 10 MINS COOK 1 HOUR 5 MINS

• 1 tbsp vegetable oil

• 1 tsp finely grated ginger

• 1 garlic clove, chopped

• 1 large red chilli, sliced

• 1 tsp black sesame seeds

• ½ tsp ground coriander

• ¼ tsp ground cumin

• pinch each turmeric, ground cardamom, ground cloves, ground cinnamon

• 685g jar mango halves, drained, chopped

• ½ cup white sugar

• ¼ cup white vinegar

• ¼ cup flaked coconut

• pinch fine salt

• ¼ cup coriander leaves

1 In a medium saucepan, heat oil on medium. Saute ginger, garlic and chilli 1 min. Add sesame seeds and spices. Saute 1 min more until fragrant. 2 Add mango, sugar, vinegar, coconut and salt, stir to combine. Bring to boil on high. Reduce to low, simmer 1 hour until thickened. Stir coriander leaves through.

3 Transfer to a sterilised jar. Seal and store in fridge for up to two months.