Kuchela

Step 1: Peel 4 green (unripe) mangoes and grate the flesh coarsely down to the seed. Mix with ¾ tsp salt and leave for 10 minutes to draw out juice.

Step 2: Tip the mango into a clean cloth and wring it hard over the sink until no more liquid comes out.

Step 3: Spread it thinly on trays and dry it in the sun for a day, or in the oven at 194°F with the door ajar for about 1 hour, stirring twice, until it feels dry and slightly leathery.

Step 4: Heat ½ cup mustard oil in a heavy pan until it just smokes, then lower the heat to medium. Add 8 cloves garlic and 2 scotch bonnet peppers and fry for 30 seconds.

Step 5: Stir in 3 tbsp amchar masala, 1 tsp ground cumin (geera) and ½ tsp ground turmeric for 20 seconds, then add the dried mango and the rest of ¾ tsp salt.

Step 6: Cook over a medium-low heat, stirring often, for 10–15 minutes until the mango darkens to brown-black and the oil separates and pools at the edges.

Step 7: Cool completely and pack into a sterilised jar, pressing it down so a film of oil covers the top. Keep in the fridge and use a clean, dry spoon; it keeps for a month.