Recipe category
Chutney and Pickle Recipes
Satini, achard, mazavaroo and the small dishes that finish a Mauritian plate.
No Mauritian plate is complete without something sharp on the side. Satini coco with cari, satini pomme d'amour with farata, achard legumes with anything fried, and a spoon of mazavaroo for whoever wants the heat.
These recipes take minutes and keep for days, which makes them the highest-value cooking in the whole collection. Make two on a Sunday and every meal that week improves.
chutney and pickle recipes
Storing chutneys and chilli pastes
Fresh satini made with coconut or tomato should be eaten the same day. Oil-based achard and mazavaroo keep for weeks in the fridge as long as the surface stays covered with oil and you always use a clean, dry spoon. Sterilise jars in boiling water and let them dry fully before filling.
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Chutneys & Pickles recipes in Mauritius
Looking for Mauritian chutney recipes, achard or mazavaroo? This page collects the island's satini, pickles, chilli pastes and sauces, with quantities, storage notes and step-by-step method.