Quick Mango Relish

This simple relish, inspired by mango chutney but much quicker and fresher tasting, will enhance any spiced dish.

Originally for Good Housekeeping May 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 10min, plus cooling. Cooking time about 15min. Serves 6

2 green cardamom pods

100ml cider vinegar

75g caster sugar

1 garlic clove, crushed

1 red chilli, deseeded and finely chopped

1⁄2tsp cumin seeds

1⁄2tsp fenugreek seeds

1⁄2tsp nigella seeds

2 ripe mangos, peeled, de-stoned and cut into 1cm pieces (about 400g fruit)

1 Using a pestle and mortar, bash the cardamom pods to break their husks. Peel open the husks and pick out the seeds. Discard the husks and finely grind the seeds.

2 Mix all the ingredients except the mango in a medium pan with 1⁄2tsp fine salt. Cook over low heat, stirring until the sugar dissolves.

3 Increase heat to high and add the mango. Bubble for 10min, stirring frequently, or until the mango starts
to soften and most of the liquid has evaporated. Transfer to a bowl and leave to cool completely before serving.

PER SERVING 94cals, 1g protein, <1g fat (<1g saturates), 22g carbs (22g total sugars), 2g fibre

TO STORE Store in an airtight container in the fridge for up to 5 days (the relish may become a little looser on storing).