Best 2 Mango Achar Recipes

Immerse yourself in a culinary journey with our tantalizing Mango Achar recipes, a vibrant symphony of flavors that will delight your palate and transport you to the vibrant streets of India. Discover the art of pickling mangoes, a traditional technique that transforms this tropical fruit into a tangy, spicy, and irresistible condiment. Whether you prefer a classic oil-based achar or a refreshing yogurt-based raita, our collection offers a diverse range of recipes to suit every taste. Embark on this culinary adventure and experience the magic of mango achar, a staple in Indian cuisine that adds zest and vibrancy to any meal.

**Recipes included:**

1. **Classic Mango Achar:** Experience the authentic taste of traditional mango achar, made with fresh mangoes, mustard seeds, fenugreek, and a blend of aromatic spices. This recipe yields a tangy, spicy, and flavorful pickle that will elevate your meals to new heights.

2. **Sweet and Sour Mango Achar:** For those who prefer a balanced flavor profile, this sweet and sour mango achar strikes the perfect equilibrium. Enjoy the harmonious blend of jaggery, tamarind, and red chili powder, resulting in a pickle that is both sweet and tangy, with a hint of heat.

3. **Yogurt-Based Mango Raita:** Transform your mango achar into a refreshing and creamy raita, perfect for pairing with grilled meats, curries, or as a dip for vegetable crudités. This recipe combines yogurt, grated cucumber, and a hint of mint, creating a cooling and flavorful accompaniment to any meal.

4. **Dry Mango Achar:** Discover the unique texture and intense flavor of dry mango achar, a popular variation that features sun-dried mango slices coated in a flavorful spice blend. This pickle is a delightful treat on its own or can be added to salads, sandwiches, or wraps for an extra burst of flavor.

5. **Green Mango Achar:** Embrace the vibrant tang of green mangoes in this refreshing pickle. Made with unripe mangoes, this achar captures the fruit's natural tartness, complemented by a blend of mustard seeds, fenugreek, and aromatic spices. Enjoy its unique flavor profile as a condiment or as a side dish.

Here are our top 2 tried and tested recipes!

MANGO ATCHAR

Mango Atchar image

Make and share this Mango Atchar recipe from Food.com.

Provided by Ambervim

Categories Sauces

Time 30m

Yield 2 Pints

Number Of Ingredients 12

Ingredients

3 1/3 lbs mangoes, chopped
4 teaspoons garlic
salt
3 tablespoons chili powder
2 tablespoons cumin powder
1 tablespoon cround coriander
3 tablespoons masala (or curry powder)
1 1/2 cups honey (agave ok)
1/2 cup cornflour (or potato)
2 tablespoons mustard seeds
curry leaf, handfull (if you can find them, I have a curry leaf tree)
1 1/2 cups olive oil

Steps:

Simmer everything except the mango and oil, until thick.
Pour over the mangos. Add the oil and mix well.
Cool and refrigerate at least 12 hours.

Nutrition Facts : Calories 2878.7, Fat 170.3, SaturatedFat 23.6, Sodium 232.8, Carbohydrate 364.6, Fiber 18.6, Sugar 313.9, Protein 11.8

CAPE MALAY MANGO ATJAR - SOUTH AFRICAN MANGO CHUTNEY

Cape Malay Mango Atjar - South African Mango Chutney image

This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. It is usually eat it as a relish with curry or meat dishes in South Africa.

Provided by French Tart

Categories Mango

Time 1h45m

Yield 4-5 Jars

Number Of Ingredients 11

Ingredients

1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
500 ml white vinegar
250 g white sugar
200 g blanched almonds, chopped
2 onions, peeled and sliced
2 tablespoons peeled chopped fresh gingerroot
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 garlic cloves, peeled and crushed
5 peppercorns
1 teaspoon salt

Steps:

Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
The mixture should have reduced to a runny jam like consistency when the atjar is done.
Pour into clean, hot jars and seal.
Store in a cool, dark and dry place.

Nutrition Facts : Calories 596.8, Fat 26.7, SaturatedFat 2.2, Sodium 611.6, Carbohydrate 82.9, Fiber 13.1, Sugar 61.9, Protein 13.8

Tips:

Choose firm, ripe mangoes for pickling. This will ensure that they hold their shape and have a good flavor.
Use a variety of spices to create a flavorful pickle. Some common spices used in mango achar include chili powder, turmeric powder, cumin seeds, and coriander seeds.
Adjust the amount of oil and vinegar to your desired taste. You can also add jaggery or sugar to balance the sourness of the vinegar.
Store the mango achar in a cool, dry place. It will keep for several months.
Serve the mango achar as a condiment with grilled meats, fish, or vegetables. It can also be used as an ingredient in salads or sandwiches.

Conclusion:

Mango achar is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great way to use up ripe mangoes and add some flavor to your meals. With a variety of recipes to choose from, you're sure to find one that you love. So next time you have some mangoes on hand, be sure to give mango achar a try!