Mango Chutney

Combine the diced mango, sugar, vinegar, ginger, garlic, chili flakes, cumin, coriander, salt, and water in a wide, heavy-based saucepan. Stir together over medium heat until the sugar dissolves — 2 to 3 minutes. The mango will begin to release its own juice into the syrup.

Raise the heat until the chutney reaches a rolling simmer, then reduce to medium-low. Cook uncovered, stirring every 5 minutes, for 30 to 40 minutes. The mango will gradually break down: the outer flesh collapses into the syrup while some cubes hold their shape. You are driving off water and concentrating the sugars into a jammy preserve.

Taste the chutney while still warm. The balance you are looking for is sweet first, then a clean sharp note of vinegar, and a background warmth from the chili and ginger. Adjust with a pinch more salt to sharpen the other flavours, a splash of vinegar if it tastes flat or cloying, or a pinch of chili if you want more heat. The flavours will meld and deepen over 24 hours.

Ladle the hot chutney into sterilised glass jars, filling to within 1 cm of the rim. Seal immediately with sterilised lids. As the chutney cools the lid will dimple inward, creating a vacuum seal. Unopened, the chutney keeps for up to a year in a cool, dark place. Once opened, refrigerate and use within 8 weeks. The flavour improves significantly after resting for 48 hours as the spices fully integrate.