AMBA (A SPICY AND SAVORY MANGO CONDIMENT)

Steps:

• Wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger.
• Salt well and place the slices into a large jar. Close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit. At the end of this time the mangoes should be a very light, yellow color.
• Drain, saving the liquid.
• Allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.
• Heat the 2 tablespoons of corn oil in a pot, and add all the ingredients up to (and not including) the garlic. Cook and constantly stir for a few seconds, until the spices begin to pop and make tiny explosive noises.
• Boil the mango liquid (you did remember to save it, didn't you?) and add this to the heated spice mixture.
• Add the mango and the chopped garlic.
• Stir, and continue cooking for 5 minutes on a low flame. Make sure the mixture does not dry out too much.
• Remove from the flame and let cool completely.
• Divide the mixture among 4 one-cup jars (which have been sterilized).
• Cover with the corn oil and seal.
• Amba is delicious with felafel, meat, fish, and even mixed into rice dishes.
• The amba will keep for at least six months.