Sweet and spicy green mango chutney (Aam chutney)

1. Peel the green mangoes, cut the flesh off the stone and chop it into roughly 1 cm cubes or thick strips. Peel the ginger and cut it into thin matchsticks.

2. Heat the oil in a heavy-based pan and fry the nigella seeds for a few seconds until fragrant.

3. Add the mango and ginger and stir for 2 minutes.

4. Add the sugar, vinegar, water, crushed cardamom, chilli powder and salt and bring to the boil.

5. Simmer over low heat, stirring now and then, for 25-30 minutes until the mango is translucent and the syrup is thick and honey-like. It thickens further as it cools.

6. Pour hot into sterilised jars and seal; it keeps for months in the fridge. Serve with curries, poppadoms and cheeses.

Tip: The original of the "mango chutney" known in the West, made in summer, when green mangoes are in season, to last all year. Choose green (unripe, hard) mangoes, as ripe ones fall apart and become too sweet.