A quick, zingy mango chutney for serving alongside other relishes with poppadoms
Peel and dice the mango.
Peel and finely dice the shallot.
Remove the woody tail from chilli, cut in half lengthwise. Scrape out the pith and seeds, if necessary. Finely dice.
Heat a saucepan until hot and add a splash of sunflower oil.
Sweat the shallot until translucent, then add the chopped chilli. Cook for a further for 2 minutes, then add the ground spices and cook for anither 3 minutes.
When the spices are absorbed into the shallots, add the rest of the ingredients, except the mint.
Cook over a medium heat until the mixture thickens, about 8 minutes.
Remove from the heat, allow to cool and mix in the chopped mint.
«You may want to add a little sugar to balance the vinegar - this really depends on how ripe and sweet your mango is.»