Pickle recipes: mango chutney - Telegraph A large thumb of ginger, peeled and grated 1 red chilli, deseeded and finely sliced 1 tsp cumin seeds, toasted 2 tsp coriander seeds, lightly crushed 15 cardamom pods, seeds removed and crushed ½ tsp black onions seeds 1 tsp cloves, ground ½ tsp turmeric 6 bay leaves 700g/1lb 8oz caster sugar 800ml/1 ½ pints white wine vinegar Prepare the mangoes first by peeling them and cutting them into small, rough chunks. Put to one side for a moment. Heat a small dash of oil in a deep, heavy saucepan over a medium heat. Add the onions and cook for five minutes until they begin to soften, then add the garlic, ginger and chilli and continue to cook for another minute or two. Stir in the spices and bay leaves, cook for another minute, then add the mango, a teaspoon of salt, the sugar and vinegar. Stir it up really well. Bring to the boil, then turn the heat down and leave it to simmer for approximately one hour, checking and stirring it regularly to prevent the sugar sticking, until it tastes sweet and fragrant. Add a little more salt if necessary. Mash it a little with a potato masher if you prefer it smoother. Transfer to sterilised jars and seal. Should last for at least two months.