This garlicky condiment is a more a pickle than a chutney, suitable as a side dish, tasty sauce for sandwiches, falafel, grilled meats or veggies and kebabs. Amba, "mango" in Marathi, made its way to the Middle East with traditional spices. This recipe uses unripe mangos, so harvest them early or use mangos that fall during a storm. Some versions call for salting the mango slices, then setting in the sun to dry for a few days, but that might be hard to keep away from critters. Here, toss mangos in salt and store overnight in the fridge.

Peel mangos and slice off mango "cheeks" from pit and cut in chunks. Cut off pulp from pit. Toss with salt in a bowl, and refrigerate overnight. Drain off any liquid.

Heat oil in a saucepan and add mustard seeds. When they pop, lower the heat and add the garlic and pepper, stirring constantly and watching to make sure the garlic doesn't brown, for 2-3 minutes. Add the spices and cook, stirring, for another minute. Add mango, brown sugar and water. Simmer for 8-10 minutes until liquid has reduced slightly. Remove from heat and add vinegar to taste. Adjust spices according to your taste.

Cool and puree in food processor. You can make it smooth or pulse to leave some larger pieces. Place in clean jar, cover and refrigerate overnight before using. Keeps in fridge about 2-3 weeks.