Amba Achar

Name: Amba Achar
Cook time: 35 min
Total time: 35 min
Ingredients: 1 Mango; 1/16 cups Olive Oil; 1/8 tbsp Mustard Seeds; 1/8 tbsp Cumin Seeds; 1/8 tbsp Coriander Seeds; 2/3 Dried Red Chilies; 1/8 tbsp Smoked Paprika; 1/8 tbsp Kashmiri Red Chili Powder; 1/8 tsp Crushed Chili; Some Salt; 1/8 bottle of Hot Chili Sauce; 1/32 cups Vinegar

Amba Achar is a tangy, spicy mango pickle-style relish with warm spices, chili heat, and a sharp vinegar finish. The mango pieces cook gently in oil and seasonings until lightly softened but still hold their shape, creating a bold condiment that pairs well with rice, flatbreads, and savory meals.

Amba Achar is a tangy, spicy mango pickle-style relish with warm spices, chili heat, and a sharp vinegar finish. The mango pieces ... Show more

By Chef jj · Original recipe

Health Grade

D · Occasional

Time

35 min

Price

1,48 €

Calories

322 kcal

vegan

low calorie

meal prep

indian

sauce

satiating

Method

Wash the mangoes

Rinse the Mangoes well under cool running water, rubbing the skins to remove any dirt or sap. Pat them dry so they are easier and safer to peel and cut.

Cut the mangoes

Peel the mangoes if you want a smoother pickle, then slice the flesh away from the pits and cut it into small, even bite-size pieces. Try to keep the pieces fairly similar in size so they soften at the same rate and hold their shape while cooking.

Warm the spiced oil

Set a medium pan or saucepan over medium-low heat and add the Olive Oil. When the oil is warm, add the Mustard Seeds, Cumin Seeds, Coriander Seeds, and Dried Red Chilies. Cook for 1-2 minutes, stirring often, until the seeds begin to pop and everything smells toasty and fragrant.

Bloom the ground spices

Sprinkle in the Smoked Paprika, Kashmiri Red Chili Powder, Crushed Chili, and Salt. Stir constantly for just 15-30 seconds, coating the spices in the hot oil so they bloom and deepen in flavor without burning.

Coat and combine

Add the chopped mango pieces to the pan and toss well so every piece is coated in the spiced oil. Pour in the Vinegar and Hot Chili Sauce, then stir again until the mixture looks evenly combined and the mango is surrounded by a bright, spicy liquid.

Simmer the achar

Lower the heat to low and let the mixture simmer very gently for 12-15 minutes. Stir every couple of minutes, scraping along the bottom so nothing sticks. The achar is ready when the mango has softened slightly but still holds its shape, and the liquid has thickened into a glossy, tangy sauce that clings to the fruit. Taste and adjust with a little more salt, vinegar, or chili sauce if you want it saltier, sharper, or hotter.

Cool and jar

Take the pan off the heat and let the achar cool completely. Transfer it to a clean, dry jar or container, seal, and refrigerate before serving so the flavors can settle and deepen.