Unlocking the Secrets of Mango Anchar: A Guide to Making and Enjoying this Flavorful Condiment

Mango anchar is a popular dish in the East Indian cuisine, which is known for its unique blend of spices and flavors. This preparation is made using raw mangoes, which are cut into small pieces and mixed with a variety of spices such as cumin, coriander, turmeric, and mustard seeds. The mixture is then left to ferment for several days, during which time the mango pieces become soft and flavorful.

The resulting dish is a perfect balance of sweetness, saltiness, sourness, and spiciness, making it a great accompaniment to a variety of dishes. Mango anchar is particularly popular among vegetarians as it adds a burst of flavor to otherwise simple dishes such as dal and rice. Additionally, the dish is rich in probiotics, which are known to promote gut health and boost the immune system. Overall, mango anchar is a delicious and healthy addition to any meal.

mango anchar

Cook Time: 5 minutes 

Total Time: 5 minutes 

Course: Condiment

Cuisine: East Indian

Ingredients

  • 16 young mangoes
  • 1/3 cup salt
  • TO COOK:
  • 1 head garlic
  • 1 1/2 cup oil
  • 4 hot peppers
  • 10 tbsp amchar masala
  • 1 tsp salt
  • 2 tbsp mustard oil preservative

Instructions

  • Wash the mangoes and cut off the tops. Chop the mango in half lengthwise and remove the seed. Cut up the mango lengthwise. The mango has to be young enough to do this and can’t be too full. Add the salt, toss and leave over night. Drain the salty water. Dry with a towel. Spread a cloth on the roof and place mango to dry.
  • Note: This may take about two to three days depending on the weather. If you don’t have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!
  • Heat the oil over a medium flame. Cut up the hot pepper. Add the pepper and garlic to the oil. Cook for about 1 minute. Add the mango and amchar masala. Allow to cook for about 2 minutes stirring occasionally. Turn off the flame, add mustard oil and salt (the mustard oil is used as a preservative).
  • Allow to cool and store in a large bottle in a cool place. After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.

Click the link to download the PDF version of this recipe.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Print Recipe
4.50 from 2 votes

Mango Anchar

Cook Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: East Indian
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 16 young mangoes
  • 1/3 cup salt
  • TO COOK:
  • 1 head garlic
  • 1 1/2 cup oil
  • 4 hot peppers
  • 10 tbsp amchar masala
  • 1 tsp salt
  • 2 tbsp mustard oil preservative

Instructions

  • Wash the mangoes and cut off the tops. Chop the mango in half lengthwise and remove the seed. Cut up the mango lengthwise. The mango has to be young enough to do this and can’t be too full. Add the salt, toss and leave over night. Drain the salty water. Dry with a towel. Spread a cloth on the roof and place mango to dry.
  • Note: This may take about two to three days depending on the weather. If you don’t have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!
  • Heat the oil over a medium flame. Cut up the hot pepper. Add the pepper and garlic to the oil. Cook for about 1 minute. Add the mango and amchar masala. Allow to cook for about 2 minutes stirring occasionally. Turn off the flame, add mustard oil and salt (the mustard oil is used as a preservative).
  • Allow to cool and store in a large bottle in a cool place. After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.
Scroll to Top