Kuchela

12 green mangoes
1 head of garlic (peel all the cloves)
6 hot chillies (either habaneros [Congo peppers] or Scotch bonnets)
1 tbsp Amchar masala spice blend
360ml mustard oil
2 tsp light brown sugar
sea salt, to taste

Method:

Peel and grate the mangoes then place in cloth and squeeze out the excess liquid. Spread out on a flat surface and place out in the sun for 1 day to dry (or place in a low oven for a few hours).

Combine the garlic and peppers and mince finely then turn into a bowl and combine with the mango, sugar, amchar masala and salt (add more salt than you would normally, as this should taste slightly salty).

Now blend in the mustard oil (you can make your own mustard oil by heating the oil and adding 1 tbsp mustard seeds for every 100ml of oil; continue heating until the mustard seeds ‘pop’ then allow to cool and sieve before using) and whisk until smooth. Transfer to a glass jar with a tight-fitting lid and store for at least 2 weeks to mature before using.