Mango Talkarie

Ingredients

• 3 green mango (not ripe)
• 3 cloves garlic
• 1 whole scotch bonnet pepper
• 1 tbsp oil
• 1 pinch salt (or more)
• 3 heaping tbsp spoons brown sugar
• 1 tbsp coriander masala (powder) 
• 1 tbsp amchar massala

Method

1. Cut mango in half removing the inner seed (see picture below). You are using the Pericarp part of the fruit. Then cut lengthwise in 6-8 smaller pieces.
   
   

   
   
   

2. Put the mango, pepper and garlic in pot, add water to cover. Let it boil for 20-25 mins. Remove garlic and pepper and set aside to be used and strain mango.
3. Mix coriander masala in a little water to form a THIN paste, add this to hot oil and let it fry till it turns grainy and water is absorbed. Add the garlic and pepper (cut how much you want to add for levels of spiciness), sauté for a few mins. Do not let garlic burn.
4. Lower heat and add mango and stir to coat fruit with the coriander masala, add sugar, some salt to taste, sprinkle amchar massala and mix well and a bit of water. Let simmer keep turning, when sugar is melted, taste the mango pulp for levels of sourness, and add more sugar to counteract. You want a little hint of sour with a distinct taste of pepper. When the mixture begins to come away from the pot, taste, adjust seasoning and remove from heat and leave to cool in pot.