Place a medium saucepan over a medium/low heat and add the spices. Toast them carefully until the seeds begin to burst (around 30 seconds)

Add the shallots, garlic and salt. Give the pan a quick stir then add the vinegar. Bring to a boil and then reduce heat to a simmer until almost all the moisture has evaporated - around 5 mins.

Add the mango and cook for a further 2 minutes until the mango begins to soften but still holds its shape. Finally add the sugar and cook for a further five minutes, stirring constantly.

If jarring, make sure you have a medium sterilised glass jar ready to go. While hot, add the chutney to the jar and screw on the lid. Allow to cool fully. If serving straight away, allow to cool and enjoy!