|6 large green unripe mangoes||For the Amchar Masala:|
|6 garlic cloves, peeled and crushed||4 tblsp whole coriander seeds|
|3 hot red chili peppers||1 tblsp whole cumin seeds|
|150 ml mustard oil||2 teasp whole black peppercorns|
|1 tblsp brown sugar||1 teasp whole fennel seeds|
|1/2 tblsp amchar massala||1 teasp whole brown mustard seeds|
|1 teasp salt||1 teasp whole fenugreek seeds|
Peel and grate the mangoes. Place in a tea towel in batches, and squeeze out all the excess liquid - you would be surprised how much juice comes out.
Spread the grated mango on a flat tray and leave out in the sun to dry for at least 4 hours. Or, dry in a low oven for a couple of hours.
Mince the garlic and peppers and place in a bowl. Add the mango, sugar, amchar massala and salt. Blend in the mustard oil and mix well.
Transfer to a glass jar with a well-fitting lid and store in the fridge for at least 2 weeks to mature before using.
You can make your own mustard oil by heating the oil and adding 1 tablespoon of mustard seeds for every 100 ml of oil. Continue heating until the mustard seeds 'pop', then allow to cool and sieve before using.
To make the Amchar Masala spice mix, dry roast all ingredients in a heavy skillet over medium heat, stirring frequently, for about 2 minutes, to release the spices' aroma and essential oils. After cooling, grind into a fine powder.