2 cups (300 g) green Thai, serrano,
cayenne, or habañero chiles, stems
removed
2 teaspoons coarse sea salt
2 teaspoons turmeric powder
2 tablespoons ground black or yellow
mustard seeds
1 teaspoon mango powder (amchur)
1 teaspoon garam masala
2 teaspoons Sucanat or other sweetener
2 tablespoons mustard oil
- Wearing kitchen gloves, cut a slit
lengthwise down each chile with a sharp
knife, stopping at the stem. Be careful
not to cut the chiles in half, as you’ll