Chilli Atchar.

Chilli atchar starts with 2 finely chopped mangoes, 1 tsp salt, 3 TSP oil, 2 finely chopped chillies, 1 tsp each of crushed mustard, cumin and coriander seeds, 1 crushed garlic clove. Fry all ingredients in a drop of oil until soft. Add the rest of the oil. Remove from heat and mash to a chunky-pulp when the atchar mixture cools. Bottle and seal. Place in the refrigerator. 2 weeks later your chilli atchar is good to go.