Served up with a curry or as a delicious duo, even just the chutney piled on cold roasted meats, mango chutney and naan bread are just so tasty.
Makes enough to fill and small jar, about 250-300g
125ml white wine vinegar
125g caster sugar
1 tsp finely chopped garlic
1 thumb sized piece of ginger grated
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
1 tsp turmeric
1/2 tsp cayenne pepper
1 star anise
First of all you'll need to chop up your mango into small bite sized pieces. To do this you are best off slicing in to the mango from the top where the stalk is through the centre, use a medium pressure as there is a large stone in the centre of the mango. When you feel the knife hit the stone twist the knife out so that it slides around the stone, keep twisting the knife back in towards the centre of the mango so that you cut around the stone and loose as little mango flesh as you can. Do the same around the other side of the stone so that you remove it completely. Peel away the skin from your lobes of mango then chop them into pieces that are about half an inch square.
Tumble all of your spices into a dry pan, whole, fry on a high heat until some of the seeds begin to pop. When the seeds are toasted and aromatic, drizzle in a little oil and allow them to sizzle for 30 seconds then pop your mango chunks into the spice mix, they should sizzle in the oil and begin to release their natural juices. Fry them on a high heat for 5 mins then pour in the white wine vinegar, it will fizz and bubble in the heat, shake over your caster sugar, stir in them turn down the heat on the pan.
Leave the pan to simmer and the mixture to reduce for about half and hour until the mango is slightly translucent and the syrup is thin and golden.
Leave to cool then serve up along side your curry, cold meats or with cheese.
Makes 8 mini naans or 4 regular naans or 2 mega naans... or one that's just a bit silly really
250g plain flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp vegetable oil
a little butter
a sprinkle of poppy seeds
Much like you make any other bread mix, make a well with the dry ingredients then pour the milk and oil into the centre and combine into a dough. Knead for 10 mins until the dough is soft and elastic.
Pop into a bowl and cover with a damp tea towel, or sprinkle the dough with water and cover with clingfilm. Pop the bowl into a warm place or into the oven on the lowest heat (no more that 50c) for 10 mins to rest.
Turn on the grill to its highest heat and wait until its at full temp before cooking the naan. Cut the dough into the amount of naan you want to make then roll them out until they are about 1 cm thick, brush with oil then place under the grill until puffed with golden spots on them, flip them over to cook the underside for 1 minute then serve up with a drizzle of butter and a sprinkle of poppy seeds.