Best Mango Achar Recipes

Gol-Keri (Quick Mango Achar) image

Provided by Nandita Godbole

Yield Makes about 1 cup

Number Of Ingredients 8

¼ cup finely diced red or white onions
¼ tsp. fine sea salt, plus additional to taste
1 mango (Australian preferred), skin removed, diced
¼ tsp. ground cumin
¼ tsp. ground coriander
1 tsp. ground cayenne
4 Tbsp. finely grated jaggery
Additional salt, to taste

Steps:

Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.
Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.

Mango Achar image

Number Of Ingredients 14

FOR THE DRESSING:
1/2 cup coconut milk, canned or homemade
1/4 cup white vinegar, distilled
1 tablespoon sugar, or more to taste
1 tablespoon asain fish sauce, or soy sauce (see note)
2 teaspoons ginger, minced fresh
1 clove garlic, minced
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
FOR THE RELISH:
1 mango, ripe, peeled, pitted and cut into 1/2-inch dice (about 2 cups)
1/4 head cabbage, green (8 ounces), cut into 1/2-inch dice (about 2 cups)
2 shallots, thinly sliced
1 to 6 hot chiles, such as Thai or serrano, thinly sliced (for a milder achar, seed the chiles)

Steps:

1. Prepare the dressing. Combine the coconut milk, vinegar, 1 tablespoon sugar, the fish sauce, ginger, garlic, 1/2 teaspoon salt, and the pepper in a small nonreactive saucepan and bring to a boil over medium heat, whisking until the sugar dissolves. Transfer the dressing to a serving bowl and let cool to room temperature.2. Stir in the mango, cabbage, shallots, and chile. Correct the seasoning, adding sugar or salt as needed the achar should be a little sweet, a little salty, and electrifyingly spicy. You can serve the achar right away, but it will taste even richer if you let it stand for an hour or so (no longer) before serving.Makes about 4 cups enough to serve 6 to 8Note: Traditionally, the achar would be flavored with a malodorous condiment called shrimp paste. I call for fish sauce, which has a similar flavor and is easier to find and use.

Nutrition Facts : Nutritional Facts Serves