You can buy a perfectly nice mango chutney in the supermarket to be honest, but when shopping last week I could not believe my luck when I found a 2kg crate of mangoes reduced to £1! If anyone is reading this in the future when inflation has taken its toll, £1 is how much a moderate loaf of bread costs. I like a chutney to go with curry that is not too spicy to counteract the heat of the curries it is served with. Probably why I like raita too, but my husband cannot understand why you would eat yogurt with a savoury dish and prefers the very hot spiced chutneys.This recipe is an almagmation of several. As normal for me, I cannot decide on one or I like components from several. You cannot really tell what a chutney is going to be like except after several months of maturing but I can feel this is going to be a good one. It smells so fragrant and I tasted a little and it has a lovely balance of sweet and vinegary.
The spice that is particular to this dish is Nigella seeds, also known as Kalonji. They are sometimes called black onion seeds but are unrelated to onion and have a mild peppery flavour that can also be a little bitter. They are commonly used in Indian cooking such as this chutney and dhals, and are also used in a decorative way sprinkled over flat breads like naans.