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Mango Pickle Achar Recipe

Mango pickle, also known as "achar" in South Africa, is a delicious and tangy condiment that pairs well with rice dishes, bread, or as a side to add flavor to any meal. Here’s a recipe for South African-style mango pickle.

Cuisine ​: Indian
Main Ingredient​ :  Veg

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PREP TIME

00:20

COOKING TIME

00:15

Ingredients

1
2 large raw mangoes, peeled and diced into small pieces
2
1/4 cup salt
3
1/2 cup vegetable oil
4
1 teaspoon mustard seeds
5
1 teaspoon fenugreek seeds
6
1 teaspoon cumin seeds
7
1 teaspoon fennel seeds
8
1 teaspoon turmeric powder
9
1 teaspoon chili powder (adjust to taste)
10
1 tablespoon ginger, finely chopped or grated
11
4-5 cloves garlic, finely chopped
12
1/4 cup vinegar (white or apple cider vinegar)
13
1 tablespoon sugar (optional, to balance the flavors)

Method

1
Prepare the Mangoes: Wash and peel the mangoes. Cut them into small, uniform pieces and place them in a bowl.
2
Salting the Mangoes: Sprinkle the diced mangoes with salt and mix well. Set aside for about 1 hour. This helps to draw out excess moisture from the mangoes.
3
Draining the Mangoes: After an hour, drain the excess liquid from the mangoes using a colander or sieve. Rinse the mango pieces thoroughly under running water to remove excess salt. Pat them dry with a clean kitchen towel or paper towel.
4
Preparing the Spice Mixture: In a small bowl, mix together the turmeric powder, chili powder, and a little vinegar to form a paste.
5
Tempering the Spices: Heat the vegetable oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Fry for a few seconds until they start to splutter and become fragrant.
6
Adding Aromatics: Add the chopped ginger and garlic to the pan. Sauté for a minute or until they turn golden brown and aromatic.
7
Adding Spice Paste: Lower the heat and add the spice paste (turmeric, chili, vinegar mixture) to the pan. Cook for another minute, stirring constantly to prevent burning.
8
Combining Mango and Spices: Add the diced mangoes to the pan. Stir well to coat the mango pieces evenly with the spice mixture.
9
Cooking the Mango Pickle: Cook the mango pickle over low heat for about 10-15 minutes, stirring occasionally. The mango pieces should soften slightly, and the flavors should meld together.
10
Adjusting Seasoning: Taste and adjust the seasoning. If it's too tangy, you can add a little sugar to balance the flavors.
11
Cooling and Storing: Once cooked, allow the mango pickle to cool completely. Transfer it to clean, dry jars or airtight containers. Store in the refrigerator for up to a month.
12
Enjoying Mango Pickle: Mango pickle tastes best after a day or two, as the flavors develop further. Serve as a condiment alongside rice dishes, curries, bread, or any meal of your choice.

SERVES HOW MANY

YIELD

2 cups

Chef's note

This South African mango pickle recipe offers a balance of tangy, spicy, and savory flavors that are characteristic of traditional achar. Adjust the spice levels to suit your preference, and enjoy this delightful condiment with your favorite dishes!

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Cuisine ​: Indian
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