How to make Mango Achar Guyanese Style

mango

🥗Healthier: green papaya

💰Cheaper: cucumber

Green papaya offers a similar texture and tartness.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can substitute for a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness with a unique flavor.

Welcome to Shaman's kitchen; the creator is making mango achar for winter.

The creator mentions finding green mangoes after searching for them all summer.

Peel 8 green mangoes and remove the inner part of the seed.

Peel 6 heads of garlic.

Steam the mangoes in warm water with 1 teaspoon of salt until soft.

Strain the mangoes after boiling.

Blend 4 heads of garlic and 7 hot peppers together.

Mix the garlic and pepper paste with chief brand amchar Masala and mustard oil to create a paste.

Heat mustard oil in a pot until hot before adding the garlic and pepper mixture.

Fry the garlic and pepper mixture until it becomes grainy and aromatic.

Add the steamed mangoes to the pot, including a little bit of the water they were cooked in.

Add 1 tablespoon of salt to the mangoes and mix well.

Cook the mixture until the water evaporates and the mangoes become softer, allowing the flavors to meld.

Once cooked, let the achar cool before transferring it to a bottle for refrigeration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary