Ingredients with Measurements:
- 2 large ripe mangoes, peeled and diced
- 1/4 cup mustard oil
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon nigella seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/2 cup vinegar
- 1/4 cup sugar
- 20-25 fresh curry leaves
Special equipment needed:
- A large mixing bowl
- A frying pan
- Airtight jars for storage
Step-by-step instructions:
1. In a frying pan, dry roast fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds until fragrant. Let them cool and grind them into a fine powder.
2. In a large mixing bowl, add diced mangoes, mustard oil, red chili powder, turmeric powder, salt, and the ground spice mix. Mix well.
3. In the same frying pan, heat vinegar and sugar until the sugar dissolves. Let it cool.
4. Add the cooled vinegar mixture to the mango mixture and mix well.
5. Add fresh curry leaves and mix again.
6. Transfer the mixture to airtight jars and let it sit for at least 2-3 days before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Not applicable
Serving size:
Makes about 2 cups of mango achar
Nutritional information:
Calories: 70kcal
Fat: 3g
Carbohydrates: 11g
Protein: 1g
Sodium: 590mg
Sugar: 9g
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Fresh curry leaves can be substituted with dried curry leaves.
Variations:
- Add chopped onions and garlic for a more savory flavor.
- Add chopped green chilies for extra heat.
- Add chopped fresh mint leaves for a refreshing twist.
Tips and tricks:
- Use ripe mangoes for the best flavor.
- Make sure to use airtight jars for storage to prevent spoilage.
- Adjust the amount of red chili powder according to your taste preference.
Storage instructions:
Store the mango achar in airtight jars in a cool and dry place for up to 2-3 months.
Reheating instructions:
Not applicable
Presentation ideas:
Serve the mango achar in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with fresh curry leaves or chopped cilantro.
Pairings:
Serve with any Indian meal or as a condiment with sandwiches or burgers.
Suggested side dishes:
Serve with rice, naan bread, or any Indian bread.
Troubleshooting advice:
- If the mango achar is too spicy, add more sugar to balance the heat.
- If the mango achar is too sour, add more sugar to balance the acidity.
Food safety advice:
Make sure to use clean utensils and jars for storage to prevent contamination.
Food history:
Mango achar is a popular condiment in South Asian cuisine, especially in India, Pakistan, and Bangladesh.
Flavor profiles:
Mango achar has a sweet, sour, and spicy flavor with a hint of bitterness from the curry leaves.
Serving suggestions:
Serve as a condiment with any Indian meal or as a topping for sandwiches or burgers.
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Region: Indian