Mango chutney and naan bread

Earlier this week, when I posted the Chicken Tikka Curry recipe, I promised I'd follow it up with a recipe for homemade mango chutney, so here goes... It's lovely stirred into the tikka sauce but is equally good served as a spoonful on the side of the plate (and it's delicious with cheese too).
Put 2 chopped ripe mangoes in a pan with a quarter of a chopped red onion, 3 cloves of garlic, a chopped red chilli, a tsp each of ground cumin and coriander powder, half a tsp of mustard seeds and a thumb-sized piece of chopped fresh ginger. Add a good tbsp of white wine vinegar and simmer over a low heat for about 40 mins until everything is soft. Stir in 1 tbsp runny honey. Will keep in the fridge for about three days.

I've also made some naan bread to go with curry this week. Put 250g plain flour in a bowl with one and a half tsp caster sugar, half tsp salt and half tsp baking powder. Make a well in the centre and pour in 130ml warm water and 2 tbsp rapeseed oil. Stir with a fork until it's starting to come to a dough and then use your hands. If it's too dry, add a little more water but don't make it sticky - you're aiming for a soft, pliable ball of dough. Knead by hand for 10 mins or with a dough hook in a food mixer for 6 mins. Leave in a warm place, covered with clingfilm (the airing cupboard is ideal) for half an hour until sightly puffy. Cut into four and flatten each piece out fairly thinly on a floured surface, making roughly oval shapes. Put under a medium-hot grill for about 4 mins each side - the aroma as it's cooking will turn from raw dough to aromatic bread so you'l know when they're ready. While they're cooking, melt some butter with a tsp of ground cumin and some black pepper and use this to brush the hot naans before serving them.