This started in life with my fruitless (excuse the pun) hunt for a jar of sweet mango chutney, preferably Sharwood’s wonderful product but anything sweet and tangy but not spicy hot would meet the bill. Having purchased two large mangos I decided one would be come the subject of my experimental cooking….

• 1 large not too ripe mango
• 3cm or so off palm sugar grated or crushed (maybe equivalent to 50-100g brown sugar)
• Apple cider vinegar or lemon juice
• Fennel seeds
• Cumin seeds
• 2 cm or so of fresh ginger peeled and finely chopped
• cooking oil
• 1/3 cup Water

Dry fry a teaspoon or so of Fennel & Cumin seed in a saucepan then add a splash of oil and the ginger, cook for a minute or two

Peel and chop the mango into small pieces and add to the pan for another minute or so stirring well

Add the palm sugar, the water, a tablespoon of cider vinegar and bring to a gentle simmer

Add 1/2 teaspoon tumeric for colour and cook for 10 mins or so

Taste and adjust sweetness by adding either sugar or vinegar carefully as required. I also added a little salt at this point, you could add chilli or ginger too if you like it a bit more spicy.

Allow to cool then pour into a sterile container (I have glass kilner style jars I pour boiling water into before using)

Tighten lid when cool and store in the refrigerator for up to a month.

The chutney has proved a hit with the skipper especially with cheese but also with a curry