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?
Recipe:
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
Oil
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.
© 365 Days of Pure Vegetarian 
mouth watering:)))
lovin this! I just made some too, will post soon. i used ready made masala, lol.
I love the tangy flavors of this one, it does so well with just about anything.
Loooooove Mango achar, more than all the achaars available 🙂 The pictures are so gorgeous, like always. Looks too appealing! Will give it a try, thnx for sharing.
Good one…right time as mangoes have started coming in
Yum…yumm…yummm….mango achar is an all time favourite….
tantalising!!! raw mangoes are out in the markets and this is so well timed!!
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wow… mouth waterding dish .looks great.
love this type of achaar.I have blogged a similar instant mango pickle.Looks yum.
HI, my first time at your blog and I am loving it. Your mango looks fabulous. Doesnt the chutney need to mature for a week or so?
Thanks a lot to everyone that has taken time to visit my blog and your thoughtful comments. Zlamushka, to answer your question, this is a pickle recipe. Usually they are preserved for a longer time before consuming but this version is a quick one and it has to be crunchy to be enjoyed. For a longer version where you need to let it soak for a longer time, the spices are different; rather more spices are needed. This is just a quick one and it tastes delicious.
I hope this helps.
Thanks,
–Priya
i made this and am posting it today!! check it out when you have the time….
http://arundati.wordpress.com
excellent, i m going to make this one
good stuff!
GOOD
Do you have plans to put a slower/pickling mango achaar recipe up? I really hope so. I’ve missed it so much since I moved back to the U.S. from South Africa. A friend brought me some when she came for my wedding, and I don’t think it will last much longer… Thanks a bunch for what you have been posting. Hugs.
Sara, I will ry my best to add another achaar recipe but with a toddler it might take a while. But I will send you the recipe via email if that works in the meantime.
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