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1
Wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger.
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2
Salt well and place the slices into a large jar. Close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit. At the end of this time the mangoes should be a very light, yellow color.
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3
Drain, saving the liquid.
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4
Allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.
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5
Heat the 2 tablespoons of corn oil in a pot, and add all the ingredients up to (and not including) the garlic. Cook and constantly stir for a few seconds, until the spices begin to pop and make tiny explosive noises.
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6
Boil the mango liquid (you did remember to save it, didn't you?) and add this to the heated spice mixture.
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7
Add the mango and the chopped garlic.
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8
Stir, and continue cooking for 5 minutes on a low flame. Make sure the mixture does not dry out too much.
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9
Remove from the flame and let cool completely.
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10
Divide the mixture among 4 one-cup jars (which have been sterilized).
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11
Cover with the corn oil and seal.
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12
Amba is delicious with felafel, meat, fish, and even mixed into rice dishes.
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13
The amba will keep for at least six months.
