Sour, Sweet, Hot And Salty: Amba Mango Condiment

• 5 smallish green (unripe) mangoes, peeled and diced
• 2 or 2-1/2 teaspoons fine sea salt
• 2 tablespoons canola oil
• 1 tablespoon mustard seeds
• 2 fresh small hot chili peppers (I used one Fresno for color and one Serrano), seeds and veins removed, finely minced (wear rubber gloves)
• 1-1/2 teaspoons ground fenugreek
• 2 teaspoons ground cumin
• 1/2-1 teaspoons ground sumac
• 1/2 teaspoon cayenne pepper (more or less, according to taste)
• juice of 1/2 lemon
• 1/4 cup packed brown sugar
• water as needed-have ready 1 cup

1. Toss the mango with the salt in a non-reactive bowl. Cover and chill overnight.
2. The next day, heat a wide pan over medium-low heat. Add oil. When it shimmers, add mustard seeds. When they start to sputter, turn heat quickly to low and add peppers. Stir once--you don't want to scorch the mixture.
3. Add mango and spices, stirring to incorporate. Add lemon juice. If mixture appears dry stir in water in about 1/4 cup increments. Add brown sugar, stir until melted in.
4. Cook, stirring, until mango chunks are tender, adding water as needed. Taste for seasoning and adjust.
5. Remove from heat and allow to cool. Scrape into container(s) and refrigerate.
6. Allow to cure at least overnight. Use as a condiment for felafel, shawarma, poultry, fish or meat, a cheese sandwich or a lunch of strained Greek yogurt and crisp Scandinavian flatbread if you're feeling multi-national.

smallish green, salt, canola oil, mustard seeds, fresh small hot chili peppers, ground fenugreek, ground cumin, ground sumac, cayenne pepper, lemon, brown sugar, water

Taken from food52.com/recipes/17424-sour-sweet-hot-and-salty-amba-mango-condiment (may not work)