This recipe was created using this kleenmaid appliances (click here for more info).
Peel, stone and roughly chop the mangoes; set aside.
In a pan, toast the cumin, coriander and cardamom seeds on a medium heat.
Using a mortar and pestle, crush the toasted spices together with the chilli powder.
Add vinegar and sugar to a medium size pot over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by volume of the mixture by half. Then add chopped mangoes, spices and 2 teaspoons of sea salt.
Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until mixture reaches a jam consistency, adding the chopped chilli for the last 10 minutes.
Divide among sterilised jars, seal and keep for up to 6 months.
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