Mango Pickle
This condiment goes with rice dishes in Mauritius. One of the favorite pickle, it accompanies all Creole dishes.
Recipe Ingredients
- 5 raw mangoes
- 1 ½ tbsp mustard seeds
- 1 tbsp cumin seeds
- ½ tsp methi seeds
- 1 ½ tsp turmeric
- 1 tsp hing (optional)
- salt, to taste
- chilli powder, to taste
- 6 small green chillies, to taste
- coconut oil, mustard oil, or olive oil
- 10 g garlic
Instructions
- 1
Wash and cut the raw mangoes into small cubes.
- 2
Place the chopped mangoes in a bowl, add turmeric and salt, mix, and set aside for 15 minutes.
- 3
Dry roast the mustard seeds, cumin and methi seeds in a pan until fragrant.
- 4
Crush the roasted spices with a mortar and pestle.
- 5
Mix the crushed spices into the mangoes.
- 6
Heat oil in a pan and add the mango and spice mixture.
- 7
Add the remaining crushed spices, chilli powder, hing and green chillies, then stir well.
- 8
Turn off the heat and mix well; the achar is ready.
- 9
Serve immediately, or for best flavour let it rest one day or up to three days.
- 10
Store in an airtight container for several months.
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Credits: Source: Yummy Cuisine et Pâtisserie