For those times when you quickly want a jar of chutney but don't want to buy it ready-made.
1 small onion, peeled and finely chopped
1 clove garlic, peeled and mashed
1 tsp cumin seeds
1 tsp yellow mustard seeds
seeds from 3 cardamom pods
½ tsp chilli flakes
½ tsp salt
150ml cider vinegar
350g fresh mango flesh (3 small or one large mango), ripe or not
75g castor sugar
1. Put the onion, garlic, spices, chilli and salt in a saucepan with the vinegar and boil fast until the vinegar has almost evaporated.
2. Peel and dice the mango flesh and cook this in the pan until it starts to soften. Add the sugar and simmer for five minutes, stirring often.
Serve warm or cold. Store in the refrigerator if you need to.
Serve with Dan Lepard's lamb and pistachio sausage rolls and three-herb labna.