Mango Talkari (Masala Mango)

Cut the Green Mangoes (3) into 1/2-inch thick pieces (leave the skin and hard seed in it). Use a meat cleaver or heavy chefs knife. Wash the mango pieces, then cover with Water (to taste) in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the Salt (as needed) and cook for about 30 minutes. Drain and set aside.

As the mango boils, you can prep the other ingredients. Heat the Vegetable Oil (2 Tbsp) on a medium flame in a wide pan, then add the Garlic (4 cloves). Lower the heat to as low as it can go and cook for 30 seconds, then add the Cumin Seeds (as needed) and mix well. Cook for another minute or so.

Then add the Amchar Masala (8 tsp), while heat is still on low, and toast in the oil to bloom the spices. Cook for 2-3 minutes, then add half the Fresh Cilantro (4 tsp) and the Scotch Bonnet Pepper (1) to the pot. Mix and cook for another minute or so.

You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the Brown Sugar (1/2 cup) and Water (1/3 cup). Bring to a boil

Put a lid on it and cook for about 20 minutes. Be sure to stir a couple of times. Taste for salt and adjust, do the same for sugar as well. If you like it more ‘falling-apart” you may need to add a bit more water and cook longer.

Remove the lid and if it’s to the texture/consistency you like, turn off the stove, top with the rest of the Fresh Cilantro (4 tsp) and enjoy!