Ingredients

• 4 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp mustard seeds
• 1 tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp ground cardamom
• 2 star anise
• 4 tomatoes
• peeled
• seeds removed and chopped
• 100ml/3½fl oz white wine vinegar
• 50g/1¾oz sugar
• salt
• 12 greengages
• roughly chopped
• 4 mackerel fillets
• vegetable oil
• for frying

Directions

• To make the chutney
• heat the olive oil in a large pan and cook the onion and garlic until soft. Add the mustard seeds
• ground ginger
• turmeric
• cardamom and star anise and stir well.
• Add the tomatoes
• vinegar
• sugar and salt and simmer everything thickens. When thick
• add the greengages and cook until soft. Remove from the heat and let cool slightly.
• To fry the mackerel
• heat the oil in a large
• heavy frying pan. Place each mackerel fillet
• skin side down
• and fry for about five minutes or until cooked through.
• Serve the mackerel with spoonfuls of warm chutney.