Cut mango pieces
We all love achaar (pickle), whether it is nimbu (lemon), mango, chili or the varieties that we get these days ranging from lotus roots, carrot, eggplant and much more. But I must admit that my all time favorite is mango achaar. It goes well with many dishes and sometime when I am feeling a bit lazy to cook (which is rare) I can still enjoy eating roti’s with mango achaar alone. Mango achaar can be made using small whole mango’s, grated, diced and may be many more ways. For the most part, they take time to soak and soften in the hot spices before they can be consumed. But I also make the quick version of achaar which I learned from my dear Mamma. It is super fast and is crunchy unlike the soft achaar. My family loves it so much that they almost eat it like a side dish. So, why not give it a try and see what they have to say?
Mango – raw and firm cut into small pieces
1 tsp of haldi
1 tbsp chili powder or as per taste
Salt to taste
1 – 2 tsp methi seeds
1 -2 tsp rye
1 tsp of hing
kari leaves (optional)
Heat oil in a vessel and add the rye, let it splutter. Then add methi and let the aroma infuse in the oil, add hing, kari leaves. Keep the flame low and add haldi, chili powder, salt, turn off the heat. Right away add the cut mango pieces, mix well so that the spices can coat well. Do not cover or heat or cook them so that they remain crunchy, that’s when you get the real taste of it. Once cool, bottle it up and serve when needed with all your main courses. I promise that you will be delightedly surprised.
Crunchy, delightful mango achaar
NOTE: You can use sesame oil a little for extra aroma.