Braise 2 cups chopped green tomatoes, 1 chopped yellow onion, 6 hot green chiles, and 6 garlic cloves in some oil and a little water for 20 minutes. Puree in a food processor with 1/2 cup walnuts, 1 tablespoon amchoor, and 1 teaspoon salt. Let cool, then spoon into a mason jar. Keep in the refrigerator. Add to everything.
Thanks to Julie Spencer