Fresh Mango Chutney
Dietary: vegan and gluten-free
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
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.