Cooking Instructions
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Step 1
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 (1/2 tsp)
and cook for about 30 minutes. Drain and set aside.
Step 2
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 (1/4 tsp)
and mix well. Cook for another minute or so.
Step 3
Then add the
Amchar Masala (2 1/2 Tbsp)
, 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 Tbsp)
and the
Scotch Bonnet Pepper (1)
to the pot. Mix and cook for another minute or so.
Step 4
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
Step 5
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.
Step 6
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 Tbsp)
and enjoy!
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