Instructions: Soak saffron in 1 teaspoon hot water and set aside. Put sugar and water in a saucepan. Bring to a boil, then cook until syrup thickens. Then add mango cubes and saffron. Cook on low heat for 2 minutes. Remove seeds from cardamom pods, discarding shells. Grind seeds in a mortar and pestle or spice grinder. Remove pan from heat and add cardamom powder.

The Haden variety of mango is excellent for this chutney. It is good with flat bread like chapati or tortillas or as a warm sauce over vanilla ice cream.

Makes 2 cups

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