Ingredients with Measurements:
- 2 cups of diced raw mangoes
- 1/2 cup of tamarind paste
- 1/4 cup of mustard oil
- 1 tablespoon of cumin seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of nigella seeds
- 1 tablespoon of fenugreek seeds
- 1 tablespoon of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of salt
- 1/2 cup of sugar
Special equipment needed:
- A large mixing bowl
- A frying pan
- A blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the diced mangoes, tamarind paste, mustard oil, and sugar. Mix well and let it sit for 30 minutes.
2. In a frying pan, dry roast the cumin seeds, fennel seeds, coriander seeds, nigella seeds, and fenugreek seeds until fragrant. Let it cool and grind it into a fine powder using a blender or food processor.
3. Add the ground spice mix, red chili powder, turmeric powder, and salt to the mango mixture. Mix well.
4. Transfer the mixture to a clean, dry jar and let it sit in a cool, dark place for at least 2 days before consuming.
- Time:
Preparation time: 40 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- Makes approximately 2 cups of mango achar
Nutritional information:
- Calories: 120 per serving
- Fat: 5g
- Carbohydrates: 20g
- Protein: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Raw mangoes can be substituted with ripe mangoes.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add chopped onions and garlic for a spicier version.
- Add chopped green chilies for an extra kick.
- Add raisins and chopped nuts for a sweeter version.
Tips and tricks:
- Use a clean, dry jar to store the mango achar.
- Make sure the mangoes are not too ripe, or the achar will turn mushy.
- Adjust the sugar and salt according to your taste.
Storage instructions:
- Store the mango achar in a cool, dark place for up to 2 months.
Reheating instructions:
- None
Presentation ideas:
- Serve the mango achar in a small bowl or on a plate.
Garnishes:
- None
Pairings:
- Mango achar goes well with rice, roti, or any Indian bread.
Suggested side dishes:
- Serve with any Indian curry or dal.
Troubleshooting advice:
- If the mango achar is too sour, add more sugar.
- If the mango achar is too sweet, add more tamarind paste.
Food safety advice:
- Make sure to use clean utensils and jars when making and storing the mango achar.
Food history:
- Mango achar is a popular condiment in South Asian cuisine.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment or side dish.
Related Categories
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Region: Indian