• ½ tablespoon ghee (or coconut oil)
• 1 teaspoons salt
• 2 teaspoons whole mustard seeds
• 2 teaspoons whole cumin seeds
• 2 dried red chile peppers
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 green mango, peeled, cored, and cut into thin slices
• juice of ½ medium orange (about 3 tablespoons)
• ⅔ cup water

Directions

Heat a large saucepan over medium-high heat, about 3 minutes. Add ghee and allow it to melt. Add the salt, mustard seeds, cumin seeds, chile peppers, paprika, and turmeric to the pan and toast, about 2 minutes. (You might hear the mustard seeds “pop.” That means they’re happy!) Add the garlic and stir constantly until fragrant, another 30 seconds.

Add the mango to the pan and stir to combine. Pour in the orange juice and water, and bring to a boil. Reduce heat to low and simmer, covered, until mango is very tender and sauce is beginning to thicken, about 45-60 minutes.

Working in batches, carefully transfer to blender or food processor and purée until smooth. (Hold a dish towel over the lid of the blender to avoid splatters.) Pour into a heat-proof jar and refrigerate. Allow flavors to meld for about a day before eating. Store covered in the refrigerator for up 3 months.