This chutney was inspired by our holiday to the south Indian state of Kerala. We were fed lots of plantains & coconuts and saw spices growing in the hills.
This chutney is an assault on the senses from the moment the jar is opened. Flavoured with lots of roasted cardomom with a little heat from black peppercorns, it's an ideal accompanyment to cold meats, especially some nice homecooked ham. Also great as a pickle with your popodums.