Achar (Indian Pickle)
Achar, or Indian pickle, is a quintessential accompaniment to Indian meals. This spicy, tangy, and intensely flavored fermented or pickled vegetable is often made from mangoes, limes, or other vegetables. Achar's roots go back hundreds of years, and every region in India has its own version. The spicy mixture, preserved in oil and vinegar, not only enhances the flavor of dishes but also has a long shelf life. A well-made Achar is the perfect complement to rice dishes, curries, or even served simply with naan bread. A quick tip: For an even more intense flavor, let the Achar mature for up to a week to allow the spices to truly meld!
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Ingredients for this recipe
Servings: 6
500
g
Mango
20
g
Salt
5
g
Turmeric
10
g
Mustard Seeds
5
g
Black Peppercorns
4
cloves
Garlic
10
g
Red Chili Powder
100
ml
Vinegar
50
ml
Sunflower Oil
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Preparation Steps
1
Chop the mango into smaller pieces, removing the pit. You can leave the skin on if you prefer.
2
In a large bowl, combine the mango with salt and turmeric. Let it sit for at least 1 hour to release its juices.
3
In a dry skillet, toast the mustard seeds and black peppercorns until fragrant. Grind them using a mortar and pestle.
4
Mince the garlic and mix it with the mango, chili powder, and the ground spices.
5
Heat the vinegar and oil, then pour it over the mango mixture and mix well.
6
Transfer the mixture to a clean glass jar, seal it, and let it mature at room temperature for 3-5 days, stirring occasionally.
7
After the maturation period, store in the refrigerator and serve with curries, meat dishes, or naan bread.
