Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 175

This chutney can be made in half an hour or less. Eat with sausages or hot ham.

150ml/¹/₄ pint white wine vinegar

3 cardamom pods

120g/4oz golden granulated sugar

1 red chilli, deseeded and chopped

3 mangoes, peeled, stoned and cut into 1cm/¹/₂ inch cubes

1 tablespoon black onion seeds (nigella)

Put the vinegar and cardamoms in a small saucepan and add the sugar. Heat slowly, allowing the sugar to dissolve before the mixture boils. Simmer until the mixture has reduced in volume by about one-third and then remove from the heat. Add the chilli and stir. Pour the mixture over the mangoes and throw the onion seeds on top. You can eat it immediately or store it in the fridge for up to a week.