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Mango Achar

The Quirky Foodster Team

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Ingredients

  • 2 large green (unripe) mangoes, peeled and grated or julienned
  • 2 cloves garlic, minced
  • 1-2 wiri wiri peppers, minced (adjust to taste)
  • 5g (1 tsp) ground cumin (geera), toasted
  • 5g (1 tsp) salt
  • 15ml (1 tbsp) mustard oil or vegetable oil
  • 5ml (1 tsp) lime juice
  • 3g (1/2 tsp) sugar (optional, to balance tartness)

Method

  1. Combine grated green mango with garlic, minced pepper, cumin and salt in a bowl.
  2. Heat oil until just warm (not smoking) and pour over the mango mixture; this tempers the spices and mellows the raw garlic.
  3. Add lime juice and sugar if using, and toss well to combine.
  4. Let the achar rest for at least 20 minutes before serving to allow the flavours to meld.

Introduction: Mango achar is a fiery, tangy green mango relish-salad brought by Indian indentured labourers, made using unripe mangoes pounded with spices and hot pepper.

Cultural Background: Mango achar is a fiery, tangy green mango relish-salad brought by Indian indentured labourers, made using unripe mangoes pounded with spices and hot pepper. It is served as a condiment-salad alongside rice dishes and rotis throughout Guyana.

Tips: Use firm, very green (unripe) mangoes for the correct tart, crunchy texture. Wear gloves when handling wiri wiri peppers to avoid skin irritation.

Variations: Add a few curry leaves or a pinch of ground fenugreek for extra depth. Make a milder version by removing pepper seeds and using only a small amount.

Storage: Refrigerate in an airtight jar for up to 1 week; flavour deepens over the first 2 days.

Reheating: Served cold or at room temperature; no reheating needed.

Nutrition: Approx. 45 kcal, 1g protein, 8g carbohydrate, 2g fat per serving (small side portion).

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