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Mango Achard madagascar

Explore the Art of Mango Achard: Authentic Malagasy Recipe Unveiled

Achards are a crucial part of Malagasy coastal cuisine, and people love them so much that they get poetic about the tastes and variety. Making achards is usually a family affair, with ingredients drying on rooftops and bottles of achards fermenting. Sometimes, though, you need a quick and fresh mango achard recipe for an afternoon snack or to eat with rice. Green, unripe mangoes are perfect for this recipe, but there are alternatives too.

The love for achards runs deep in Malagasy coastal cuisine. It’s a family tradition to make these pickled vegetables, with ingredients drying on rooftops and bottles of achards fermenting under the sun. But sometimes, you just need a quick and fresh mango achard recipe for snacking or serving with rice. Green, unripe mangoes work best for this recipe, but other options can be used too.

Quick recipe for mango ginger pickles

Ingredients

The recipe calls for two peeled and diced green sour mangoes, along with three teaspoons of grated ginger, a teaspoon of salt, and a teaspoon of chili powder. Additionally, it requires three tablespoons of oil and one and a half teaspoons of brown mustard seeds.

Simplified Method

To make Mango Achard, mix mango, ginger, salt, and chili powder. Heat oil in a small pan and add mustard seeds. Let the seeds pop, then pour the oil over the mango mixture and mix well. Allow it to sit before eating.

Recipe Notes and Substitutes

Green mangoes can also be used. The recipe will also work for green apple, cucumber, etc.

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