Fresh Mango Chutney

Dietary: vegan and gluten-free

Serves: 4

Ingredients:

1 large firm ripe mango, peeled and cut into bite sized slithers

1 tbsp ghee or sunflower oil

1 red chilli, finely chopped

1 thumb sized piece of ginger, peeled and finely chopped

1 bay leaf

4 cardamom pods, lightly crushed

1 tbsp kalongi seeds

1 tsp tamarind pulp

juice of 1/2 a lime

Method:

Gently fry chilli and ginger for 30 seconds and then add cardamom, kalongi seeds and a bay leaf, fry for another 30 seconds.

Then add the mango and tamarind and cook for a minute. Turn off the heat and add the lime juice.

Leave to cool. Eat at room temperature with a thali. Keeps in the fridge for 3 days, that’s if it lasts that long.