Mango Achar Recipes

GOL-KERI (QUICK MANGO ACHAR)

Gol-Keri (Quick Mango Achar) image

This sweet-spicy mango preparation pairs with seasoned or stuffed rotis and parathas, but it also makes a delicious condiment for meat and fish dishes.

Provided by Nandita Godbole

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

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.

CAPE MALAY MANGO ATJAR - SOUTH AFRICAN MANGO CHUTNEY

Cape Malay Mango Atjar - South African Mango Chutney image

This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. It is usually eat it as a relish with curry or meat dishes in South Africa.

Provided by French Tart

Categories Mango

Time 1h45m

Yield 4-5 Jars

Number Of Ingredients 11

Ingredients

1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
500 ml white vinegar
250 g white sugar
200 g blanched almonds, chopped
2 onions, peeled and sliced
2 tablespoons peeled chopped fresh gingerroot
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 garlic cloves, peeled and crushed
5 peppercorns
1 teaspoon salt

Steps:

Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
The mixture should have reduced to a runny jam like consistency when the atjar is done.
Pour into clean, hot jars and seal.
Store in a cool, dark and dry place.

Nutrition Facts : Calories 596.8, Fat 26.7, SaturatedFat 2.2, Sodium 611.6, Carbohydrate 82.9, Fiber 13.1, Sugar 61.9, Protein 13.8

MANGO PICKLE

Mango Pickle image

This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.

Provided by kusum gupta

Categories Mango

Time 45m

Yield 1 jar

Number Of Ingredients 9

Ingredients

2 lbs raw green mangoes
2 cups oil (preferably mustard oil)
2 tablespoons fennel seeds
2 tablespoons fenugreek seeds
1 tablespoon onion seeds (kalonji)
1 tablespoon red chili powder
1 tablespoon turmeric powder
2 tablespoons salt
1 teaspoon asafoetida powder

Steps:

Wash the mangoes and pat dry them.
Without peeling, cut them into long thin slices; discard the pit.
Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
Heat half of the oil in a large skillet on medium heat.
Add the seasonings except salt and asafetida powder.
As soon as they sizzle, add the dried mango pieces.
Stir together for 5 to 10 minutes.
Turn off the heat.
Mix in the salt and asafetida powder when the mixture is cold.
Heat the remaining oil separately.
Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
Put the pickle in a jar, cover, and store in a warm place for a few days.
Shake everyday.
Pickle may be refrigerated if it is to be kept long.
Variation: Peel the mangoes before cutting.
Reduce the oil by half and adjust the seasonings.

Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13

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