Hot mango chutney

• 1 tablespoon sea salt
• 1 kg green mangoes, peeled and diced
• 6 lar

Sprinkle salt over mango and set aside for 30 minutes. Dry-roast chillies over gentle heat until fragrant. Cool, then grind to a fine powder. Heat chilli oil in a frying pan and cook mustard seeds until they pop, then add garlic, ginger and spices and fry until fragrant. Add vinegar and sugar and bring to a boil, then reduce heat and simmer for 10 minutes. Stir in mango, then cook over low heat