Ingredients with Measurements:
- 4 cups of diced raw mangoes
- 1 cup of sugar
- 1/2 cup of white vinegar
- 1/4 cup of red chili flakes
- 1 tablespoon of mustard seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of salt
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of ginger powder
- 1/2 tablespoon of garlic powder
- 1/4 cup of raisins
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large mixing bowl
- Large pot or saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the diced mangoes, sugar, vinegar, red chili flakes, mustard seeds, cumin seeds, salt, turmeric powder, ginger powder, and garlic powder. Mix well.
2. Transfer the mixture to a large pot or saucepan and bring to a boil over medium-high heat.
3. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the mangoes are tender and the mixture has thickened.
4. Add the raisins and cilantro to the pot and stir well.
5. Remove the pot from the heat and let the mixture cool for 10-15 minutes.
6. Transfer the achar to sterilized jars and seal tightly with lids.
7. Store the jars in a cool, dark place for at least 2 weeks before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 4 cups of achar
Nutritional information:
- Calories: 140 per serving (1/4 cup)
- Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red chili flakes can be substituted with fresh red chilies or chili powder.
- Raisins can be substituted with dried apricots or dates.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add diced onions or garlic for extra flavor.
- Use green mangoes instead of ripe ones for a tangier taste.
- Add chopped nuts, such as almonds or cashews, for crunch.
Tips and tricks:
- Make sure to sterilize the jars and lids before using to prevent contamination.
- Adjust the amount of sugar and chili flakes to your liking.
- Stir the mixture occasionally while simmering to prevent sticking and burning.
- Use a slotted spoon to serve the achar to avoid excess liquid.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- Serve the achar at room temperature or slightly warmed.
Presentation ideas:
- Serve the achar in a small bowl or dish with a spoon.
- Garnish with fresh cilantro leaves or chopped nuts.
Pairings:
- Serve with rice, naan bread, or crackers.
- Pair with grilled meats or vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant dip
- Spicy lentil soup
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to sterilize the jars and lids before using to prevent contamination.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
- Achar is a popular condiment in South Asian cuisine, typically made with a variety of vegetables or fruits.
Flavor profiles:
- Sweet, spicy, tangy, and savory.
Serving suggestions:
- Serve as a condiment or side dish with Indian or Pakistani meals.
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Region: Indian