(makes 1 litre)
Prep time: 15 mins
Cooking time: 5 mins
2 large unpeeled raw green mangoes, washed, dried, chopped into very small pieces and stones discarded
2 tbsp honey
1 tsp turmeric powder
1 tsp ground coriander
1 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground fenugreek
1/2 cup vegetable oil
1 tsp mustard seeds
2 garlic cloves, finely chopped
4 1/2 tsp salt
1. Place mangoes in heatproof bowl. Add honey and mix well.
2. Mix together all spice powders and spoon in a mound over mango. Do not stir.
3. Heat oil in a small frying pan and add mustard seeds. When seeds begin to splutter add garlic, stir and take off heat immediately, pouring mixture over spices. Stir to combine, add salt and mix well.
4. Spoon into four sterilised 250ml jars and refrigerate for at least 12 hours before serving. Serve as an accompaniment to curries.