Amba (a Spicy And Savory Mango Condiment)

Total Time: 120 hrs 30 mins Preparation Time: 30 mins Cook Time: 120 hrs

Ingredients

• 10 green mangoes
• 5 tablespoons salt
• 2 tablespoons corn oil
• 250 g mustard seeds
• 1/2 cup cumin seed (whole, not ground)
• 1/4 cup dried red pepper (about 10 tiny ones)
• 2 tablespoons ground fenugreek
• 1/4 cup hot paprika
• 2 tablespoons turmeric
• 2 heads garlic, peeled and finely chopped (yes, two heads, not cloves)
• 1 cup corn oil (more or less, for finishing)

Recipe

• 1 wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger.
• 2 salt well and place the slices into a large jar. close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit. at the end of this time the mangoes should be a very light, yellow color.
• 3 drain, saving the liquid.
• 4 allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.
• 5 heat the 2 tablespoons of corn oil in a pot, and add all the ingredients up to (and not including) the garlic. cook and constantly stir for a few seconds, until the spices begin to pop and make tiny explosive noises.
• 6 boil the mango liquid (you did remember to save it, didn't you?) and add this to the heated spice mixture.
• 7 add the mango and the chopped garlic.
• 8 stir, and continue cooking for 5 minutes on a low flame. make sure the mixture does not dry out too much.
• 9 remove from the flame and let cool completely.
• 10 divide the mixture among 4 one-cup jars (which have been sterilized).
• 11 cover with the corn oil and seal.
• 12 amba is delicious with felafel, meat, fish, and even mixed into rice dishes.
• 13 the amba will keep for at least six months.