Mango Chutney

Peel and dice the mangoes into small, uniform cubes, then toss them lightly with salt and set aside for 15 minutes to draw out excess moisture.

Heat vegetable oil in a heavy-bottomed saucepan over medium heat, then add mustard seeds, fenugreek seeds, cloves, black peppercorns, and the cinnamon stick, frying until the mustard seeds begin to pop and the spices are fragrant.

Add the split green chillies and red chillies to the pan and sauté for one minute, then stir in the turmeric powder and mix well to combine.

Add the diced mango to the spiced oil and stir to coat the fruit evenly, cooking for 3–4 minutes until the mango begins to soften slightly.

Pour in the white vinegar and add the sugar, stirring continuously until the sugar dissolves completely.

Reduce the heat to low and simmer the chutney uncovered, stirring occasionally, until the mixture thickens to a jam-like consistency and the mango is tender.

Stir in the lime juice and adjust seasoning with salt, then remove from heat and allow the chutney to cool to room temperature.

Transfer the cooled chutney into sterilised glass jars, seal tightly, and store in the refrigerator or a cool, dark place; the flavours will deepen over 24 hours.