Back to 3 servings 2 lb firm, unripe green mangoes, about 900 g, peeled and pitted 0.5 cup kosher salt, or non-iodized sea salt 0.25 cup white distilled vinegar 2 tbsp fenugreek seeds, use sparingly; toast until fragrant 0.5 tsp black mustard seeds 2 tbsp ground turmeric 1 tbsp ground cumin 1 tsp ground coriander 1 tsp cayenne pepper, or more, to taste 5 cloves garlic, roughly chopped 0.25 cup neutral oil, such as canola or sunflower 1 cup water 2 tbsp lemon juice, freshly squeezed
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1 Step 1: Peel the mangoes, cut the flesh from the pit and dice it into 1/2-inch cubes in a non-reactive bowl.2 Step 2: Toss the mango cubes with the kosher salt, cover with a clean towel and leave at room temperature for 2 full days, tossing once or twice a day as brine forms. Keep out of direct sun.3 Step 3: Rinse the cubes well under cold water to remove the salt, then pat them completely dry with paper towels.4 Step 4: Toast the fenugreek and mustard seeds in a dry pan over low-medium heat for 1 to 2 minutes, until fragrant. Remove them from the pan immediately so the fenugreek does not turn bitter.5 Step 5: Blend the toasted seeds with the turmeric, cumin, coriander, cayenne, garlic and vinegar into a smooth, thick paste.6 Step 6: Heat the oil in the same pan over medium heat, add the spice paste and cook for 2 to 3 minutes, stirring constantly, until fragrant and slightly darkened.7 Step 7: Whisk in the water and bring to a gentle simmer. Add the dried mango and lemon juice and stir to coat.8 Step 8: Reduce the heat to low, cover and simmer for 10 to 15 minutes, until the mango is tender but still holds its shape and the sauce coats the back of a spoon.9 Step 9: Cool completely, then transfer to a clean glass jar with a tight lid. Refrigerate and let it mature for at least 3 to 4 days before serving.getsaucepan.com/r/373b5d14-9681-5a58-bf25-1ba1d445a78b
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