This takes about an hour or so to make and then cool, so it’s the place to start. That’s good because you can prepare the eggs at the same time.

So, set a medium size saucepan onto a low heat and add the chopped mango, all its juice, and the salt. Stir, and let it cook low and slow until it just begins to barely bubble. Add the serranos, onion, garlic, sugar, mustard seeds, and apple cider vinegar. Take some care to stir it all occasionally on that low heat, so the onion melts down into the mango - about 5 minutes. Good.

Now stir in all the remaining spices - sumac, fenugreek, paprika, cumin, and turmeric. Let the pan just barely simmer for another 5 minutes. You’ll find the mango chunks starts to break down a little as you watchfully stir the pan, and that the whole mix will be pretty thick. I say watchfully because you want to keep the mixture gently stirred just enough to stop it sticking to the bottom. Also, you’re not looking for a puree here, but rather to keep some texture in your amba chutney.

Now stir in the water, and let the pan come up to a very slow simmer. As soon as that happens, cover the pan with a good-fitting lid and let it simmer away very gently – and I mean very gently - for 25 minutes. Give it a few slow stirs as its simmering to make sure it doesn’t catch on the bottom.

Remove from the heat, stir in the lemon juice and let it slowly cool right down. Once cooled, pour into a serving bowl. Done.

Place the eggs in a saucepan and cover them with cold water. Add the onion skins and the tea bags. Bring the pan to a boil on high heat, and then let it run on a low-medium heat at a softly rolling boil for 5 minutes. Drop the heat to low and let the eggs slowly simmer for about an hour – while you make the amba chutney. Then drain the eggs, let them cool, peel them, and put them in a serving dish.

This is really easy. Add all the ingredients to a mixing bowl and use a whisk to thoroughly combine them. You’re aiming for a consistency of a good tomato ketchup. To achieve that, you might have to add a little more tahini paste to thicken the sauce, or a little more water to thin it down. Transfer the sauce to a serving jug.

This is even easier. Mix together all the ingredients – except the parsley and cilantro - in a serving bowl. Season to your taste with salt and pepper. Then garnish generously with the parsley and cilantro. Add the lemon quarters around the edges. Done.

The slices need to be batch-fried hot and fast in olive oil. Hot and fast is the key here. Also bear in mind that you want the eggplant to be ready just in time for serving your sabich. That means you’ll be cooking it as the pitas are warming in a low oven.

So, set a good-sized, deep skillet on a high heat and add the olive oil. As soon as it starts smoking a little, add the eggplant slices in single layer. Watch out here – there’s going to be a fair bit of spitting, sizzling hot oil as the slices hit the skillet. Fry each side for 3 hot minutes – keeping that heat on high.

Frying the eggplant like this will give the slices a deep golden colour with some darker spots of charring, and, importantly, will prevent them from absorbing too much oil.

As soon as both sides are fried, use a slotted spoon to quickly remove them from the skillet, and lay them evenly on kitchen towel. Stick to the same process for the next batch – hot, fast, and out onto the towel to drain and cool a little.

While the eggplants are frying, the pitas just need to be warmed in a pre-heated, low oven (150F / 70C) for about 6 minutes, until they just begin to puff up into that classic pillow-pita shape. As soon as that happens, remove from the oven and wrap them lightly in a dish cloth to keep them warm.

I think it’s grand to serve this meze-style with everything arranged on a large platter, and the amba chutney and tahini sauce presented alongside. People can then casually help themselves to ‘build’ their sabich.