If you’ve ever wanted to make Mango Achar but felt overwhelmed, you’re in the right place.
I’ve broken down this recipe into easy steps so anyone can learn, even if you’re new to cooking.
Mango Achar is a tangy, spicy pickle that’s perfect for adding a kick to your meals. Think of it as your go-to flavor booster.
We’ll start with green mangoes and a mix of spices, and I’ll guide you through each step, from cutting the mangoes to storing your achar.
Let’s get cooking and turn those mangoes into something amazing.
Understanding Mango Achar
Mango achar, also known as mango pickle, is a cherished condiment that adds a burst of flavor to any meal.
It combines the tanginess of green mangoes with a blend of aromatic spices, resulting in a delightful mix of sweet, sour, and spicy tastes.
In South Africa, it’s often served alongside curries, rice dishes, or simply as a flavorful addition to a cheese board.
What You’ll Need:
Before we dive into the recipe, let’s ensure you have everything you need.
This recipe serves approximately 10 people, making it perfect for family gatherings or meal prepping.
Ingredients:
- Green Mangoes: 1 kg, unripe and firm
- Salt: 2 tablespoons, for drawing out the mango moisture
- Vegetable Oil: ½ cup, for frying spices and blending the achar
- Mustard Seeds: 2 tablespoons, for that quintessential achar aroma
- Fenugreek Seeds: 1 teaspoon, adding a bitter nuance
- Fennel Seeds: 1 tablespoon, for a sweet, anise-like flavor
- Turmeric Powder: 1 teaspoon, giving the achar its vibrant color
- Chilli Powder: 2 tablespoons, adjust to taste for heat
- Asafoetida: ¼ teaspoon, for a unique, slightly garlicky flavor
- Vinegar: ¼ cup, for preservation and tanginess
- Sugar: 1 tablespoon, balancing the achar’s acidity and heat
- Garlic: 10 cloves, finely chopped, for a pungent kick
- Ginger: 2-inch piece, finely chopped, for a warm, spicy note
Equipment:
- Large Bowl: For mixing mangoes and salt
- Heavy-Bottomed Pan: For frying spices and simmering the achar
- Sterilized Jars: For storing the achar, ensuring it keeps well
Step-by-Step Guide to Making Mango Achar
Preparing the Mangoes:
- Wash and Dry: Rinse the mangoes under cold water and pat them dry with a clean towel.
- Cutting: Dice the mangoes into small pieces, approximately 1 cm in size, leaving the skin on for added texture.
- Salting: In a large bowl, sprinkle the mango pieces with salt, mixing well to coat. Set aside for 3-4 hours, allowing the salt to draw out the moisture.
Creating the Achar Base:
- Heating the Oil: In your heavy-bottomed pan, heat the vegetable oil over a medium flame.
- Tempering the Spices: Add mustard seeds, fenugreek seeds, and fennel seeds to the hot oil. Once they start to pop, lower the heat.
- Adding Aromatics: Stir in the chopped garlic and ginger, sautéing until golden.
- Incorporating Dry Spices: Add turmeric powder, chilli powder, and asafoetida, frying briefly to release their fragrances.
Combining Mangoes with Spiced Oil:
- Draining Mangoes: After their resting period, drain any excess liquid from the mango pieces.
- Mixing: Add the mangoes to the pan, coating them thoroughly with the spice and oil mixture.
- Simmering: Allow the mixture to simmer on low heat for 10-15 minutes, stirring occasionally.
Final Touches:
- Adding Vinegar and Sugar: Pour in the vinegar and sprinkle the sugar, mixing well.
- Cooking to Perfection: Continue to cook the achar on low heat until the oil begins to separate from the mixture, indicating it’s ready.
Storing the Achar:
- Cooling Down: Let the achar cool to room temperature before proceeding to store it.
- Jar Filling: Carefully spoon the achar into sterilized jars, ensuring there are no air gaps.
- Sealing: Tighten the lids and store the jars in a cool, dark place. The achar will mature over a week, developing a deeper flavor.
Serving Suggestions
Mango achar is incredibly versatile and can be served with a variety of dishes. Here are a few suggestions:
- With Curries: A spoonful of achar adds a zesty kick to any curry dish.
- As a Sandwich Spread: Elevate your sandwiches with a layer of achar.
- Cheese Boards: Include a small bowl of achar alongside cheeses and crackers for an unexpected flavor twist.
Now that we’ve walked through the process of making mango achar, we’re eager to hear about your experience.
Did you find this guide helpful? Were there any steps that stood out to you as particularly enjoyable or challenging?
Share your thoughts, feedback, and any delightful variations you may have experimented with.
Your insights not only help us improve but also foster a community of passionate culinary explorers.
Happy cooking!