Ingredients

Steps

• Heat 60ml of olive oil in a large pan and cook the onion and garlic until soft.
• Stir in the mustard seeds, ginger, turmeric, cardamom, and star anise.
• Add tomatoes, 100ml vinegar, 50g sugar, and salt, then simmer until thickened.
• Add the greengages and cook until soft, then remove from heat to cool.
• Heat vegetable oil in a heavy frying pan.
• Fry mackerel fillets skin-side down for five minutes until cooked through.
• Serve the mackerel topped with the warm chutney.