Mango Achar
Enchanted by intense acidity and spices! Curry Essential Indian Oil Pickles
Description
An indispensable sour and spicy pickle on North Indian dining tables, made by pickling unripe green mangoes in mustard oil and intense spices.
Restaurants serving Mango Achar
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Green mango
- Mustard oil
- Mustard seeds
- Fennel
- Kalonji
- Fenugreek
- Turmeric
Instructions
- Cube unripe mango with skin, coat with turmeric and salt, sun-dry for 1-
- days to evaporate moisture firmly.
- Dry-roast mustard seeds, fennel, fenugreek, and kalonji, crush coarsely, and heat with mustard oil to draw out aroma.
- Firmly coat dried mango with spice oil, pack in a clean jar, and mature for several weeks to finish.
Learn more Spice, substitutes, tips
Key spices
Pungent aroma of mustard seeds and sweetness of fennel
Substitutes at Japanese supermarkets
Pickled plum (as a Japanese-style acidity sub for curry)
Pairing
All Indian curries、Chapati
Trivia
[Trend] A staple 'mother's taste' constantly stocked in almost every Indian home, with varying spice blends and maturation periods per household.
Eating tips & etiquette
[Unique Eating] Do not mix with curry, serve a little on the edge of the rice, and bite it as an intense accent when your tongue is tired!
Allergen
None