Spiced Mango Chutney

• 9 mangoes
• 170g raisins
• 2 fresh red chilli- finely chopped
• 1 1/2 red onion- finely chopped
• 35g fresh ginger-grated
• 6 cloves garlic-crushed
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• pinch cinnamon
• 1/4 tsp sweet spice
• 1tsp fennel seeds
• 1tsp cumin seeds
• 8 juniper berries
• 1 1/2 tsp curry powder
• 1tsp ajwain seeds
• 4 star anise
• 10 peppercorns
• 2tsp salt
• 180g brown sugar
• 110ml white vinegar
• 100ml water
• 1 spring onion- finely chopped
• 20g butter

Step 1

Wash the mangoes in cold water and place into a colander to drain. Sterilise any jars you’re using to store the relish. Peel the mangoes and chop into roughly sized pieces, it doesn’t need to be perfect. 

Step 2

In a large pot over a medium heat, add the butter and melt. Grind together peppercorns, fennel seeds, cumin seeds and ajwain seeds in a pecil and mortar. Add these to the pot together with all the spices and herbs ONLY. Cook for 2-3mins. 

Step 3

Add the mangoes to the pot and stir through all the spices. Cook for 5mins and then add water, salt, brown sugar and vinegar. Bring to a simmer, cover with a lid and over a low heat cook for an hour, stirring every once in a while.