Sweet and Sour Mango Achar
Achar is one of the most well-known pickles in Indian cuisine, traditionally made through fermentation or quick pickling. This sweet and sour version creates a harmonious balance with the combination of honey and vinegar, while mustard seeds and turmeric add a spicy character to the dish. The natural tartness of the mangoes perfectly balances the sweetness of the honey, creating a truly unique flavor profile. Sweet and sour achar goes perfectly with rice dishes, Indian breads, and grilled dishes. If you love exotic Indian flavors, this version is definitely worth a try!
Ingredients for this recipe
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Preparation Steps
1
Wash the green mangoes thoroughly, peel them, and dice into small cubes.
2
In a dry skillet, toast the mustard seeds, coriander seeds, and cumin seeds until fragrant, about 1-2 minutes.
3
Crush the toasted spices in a mortar and pestle, then mix with the turmeric powder.
4
In a small saucepan, heat the sunflower oil. Add the thinly sliced garlic and grated ginger. Sauté over low heat until golden brown.
5
Add the mangoes, salt, vinegar, and honey to the spiced oil. Stir well to combine.
6
Simmer over low heat for 5 minutes, or until the mangoes soften slightly and the flavors meld together.
7
Transfer the finished achar to a clean, airtight jar. Let cool to room temperature.
8
Refrigerate for at least 24 hours to allow the flavors to fully develop. The longer it sits, the more intense the flavor will become.
9
Serve with rice, Indian breads, or grilled dishes.
