Most recipes include fermented unripe mango, which can take 4 – 5 days. This cheat version will be ready in under an hour. Use the most firm, green mango you can find.


Method:

• Place the fenugreek seeds in a bowl, and cover with 180ml water. Set aside to soak while you prepare the rest of the ingredients.

• Peel the mango and remove the stone. Chop the flesh and place in a medium saucepan with the lemon juice and vinegar.

• Place over medium heat and bring to a boil. Lower heat and simmer for 30 minutes, or until the mangoes are very soft.

• While the mangoes are cooking, warm the olive oil in a small frying pan. Add the spices and stir for 2 minutes until fragrant. Combine these, with the oil, with the soft mangoes. Remove from heat and mash with a fork or a stick blender for a smoother consistency. Add the fenugreek seeds and their soaking water, salt, and mustard. Stir well to combine.

• Place in a clean, lidded jar. It will keep in the fridge for a month.

Shiri and Amir are co-founder and chefs at The Black Cow Camden