Cut the Green Mango (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 (1/2 teaspoon) 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 tablespoon) on a medium flame in a wide pan, then add the Garlic (4 clove). Lower the heat to as low as it can go and cook for 30 seconds, then add the Cumin Seeds (1/4 teaspoon) and mix well. Cook for another minute or so.
Then add the Amchar Masala (2 1/2 tablespoon), 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 (1 1/2 tablespoon) 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 (1 1/2 tablespoon) and enjoy!