Method:

1.       Heat the olive oil in a saucepan over a medium heat then add the onion, stirring until it starts to soften.

2.       Add the minced garlic, stirring for another minute while it cooks.

3.       Add the garam masala, salt, cumin and nigella seeds, stirring continuously for 2 minutes until the spices start to release their fragrances.

4.       Add the chopped mango, stirring into the spice mix.

5. Once the mixture is stirred together, add the sugar and Rayner's Red Wine Vinegar, continuing to stir while brining to a boil.

6. Once boiling, reduce the heat and simmer while uncovered for one and a half hours. Stir a few times while it is cooking to make sure you get the correct chutney consistency.

7. Turn off the heat and leave to cool before serving. Store in airtight containers or jars in the fridge for up to 2 months.

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