Spicy Mango Amchar (achar)

Spicy, sour, tangy and refreshing. This Spicy Mango Anmchar will definitely be a hit for an afternoon snack or even a side dish for lunch.

Ingredients:

5-8 green mangoes

1 1/2 tablespoon sea salt

1 heaping tablespoon brown sugar

4 scotch bonnet peppers

10 cloves garlic

2 heaping tablespoon ground roasted cumin (geera)

3 tablespoon anmchar masala

2 cups Vegetable oil (see my note below)

Instructions:

1. Remove the stems from the mango (discard), then using a SHARP clever or large chefs knife, cut the mangoes into 1 cm size pieces. Remove the inner core (discard) and wash well with cool water 9 (drain).
2. Place the drained mango pieces into a bowl and toss with the salt. Now place in a drainer and let it sit for a couple hours.
3. Mango pieces are traditionally placed in the sun for 3-4 days to dry or instead you can use an oven. Set it anywhere between 140 and 180 F.
4. Place the garlic and scotch bonnet peppers into a blender and pulse to get tiny bits and not too much of a liquid. Add 2-3 tablespoons of veg oil to help it.
5. Place the dried mango pieces in a bowl and cover with hot water for 10 minutes.
6. As this happens, place the oil in a pan, toss in the blended garlic and peppers and heat on a very LOW flame for 5 minutes. Very low as to infuse the garlic and peppers into the oil.
7. Drain the mango pieces well. Place them into a large bowl and toss with the Anchar Masala and ground roasted Cumin (geera).
8. Add a bit of sugar, to help with the tartness of the mango.
9. Pour the heated garlic pepper infused oil all over it and stir well.
10. Put into a sterilized glass container and it will last months. For a longer shelf life you can store it in the fridge.