Emirati achaar hamba

1. Toss the mangoes with salt and place them in a colander to allow their moisture to drain out, ideally overnight.

2. Roast the mustard seeds in a dry frying pan then add the rest of the spices. Toss them well until warmed through.

3. Now add the oil and stir for about 1 minute to allow the mixture to heat through.

4. Add the vinegar and mango to the spice mix and stir it well to ensure all the mango pieces are well coated.

5. Take the pan off the heat and cool to room temperature.

6. Spoon the mixture into a clean and dry airtight glass jar.

Recipe courtesy of Chef Silvena Rowe