📝 About This Recipe
A vibrant cornerstone of South Asian cuisine, this traditional green mango atchar is a masterclass in the balance of sour, salty, and spicy notes. This recipe utilizes the ancient technique of sun-drying and oil-tempering to create a preserve that transforms humble unripe mangoes into a pungent, addictive condiment. It is the ultimate flavor elevator, designed to bring a sharp, fermented zing to any meal it touches.
🥗 Ingredients
The Fruit Base
- 1 kg Green Unripe Mangoes (firm and very sour, cut into 1-inch cubes with skin on)
- 2 tablespoons Turmeric Powder (divided use)
- 4 tablespoons Sea Salt (coarse grain preferred)
The Spice Blend (Masala)
- 4 tablespoons Mustard Seeds (Yellow or Black) (coarsely ground)
- 1 tablespoon Fenugreek Seeds (coarsely ground)
- 2 tablespoons Fennel Seeds (kept whole or lightly crushed)
- 3 tablespoons Kashmiri Red Chili Powder (for deep red color and moderate heat)
- 1 tablespoon Nigella Seeds (Kalonji) (whole)
- 1/2 teaspoon Asafoetida (Hing) (strong aromatic powder)
The Preserving Medium
- 2 cups Mustard Oil (authentic pungent oil is essential)
- 10-12 pieces Garlic Cloves (peeled and left whole)
- 5-6 pieces Dried Red Chilies (whole for tempering)
👨🍳 Instructions
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1
Wash the mangoes thoroughly and pat them completely dry with a kitchen towel. Any moisture left can cause the pickle to spoil.
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2
Cut the mangoes into 1-inch cubes, keeping the skin on. If the inner stone has hardened, use a heavy knife to cut through it carefully, or cut the flesh away from the stone.
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3
In a large glass or ceramic bowl, toss the mango pieces with 1 tablespoon of turmeric and 2 tablespoons of salt. Cover with a mesh cloth and let sit for 24 hours at room temperature to draw out excess moisture.
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4
The next day, drain the salty water released by the mangoes. Spread the mango pieces on a clean tray and place them in direct sunlight for 6-8 hours until they look slightly shriveled but still pliable.
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5
In a dry pan over low heat, lightly toast the mustard seeds, fenugreek seeds, and fennel seeds for 2 minutes until fragrant. Do not burn them.
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6
Once cooled, pulse the mustard and fenugreek seeds in a spice grinder to a coarse powder. Leave the fennel and nigella seeds whole for texture.
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7
In a large mixing bowl, combine the sun-dried mangoes with the ground spices, remaining turmeric, red chili powder, nigella seeds, and the remaining salt.
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8
Heat the mustard oil in a heavy-bottomed pot until it reaches its smoking point (you will see thin wisps of white smoke). This removes the raw bitterness of the oil.
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9
Turn off the heat and let the oil cool for 5 minutes. Add the asafoetida, whole dried chilies, and garlic cloves to the warm oil. They should sizzle gently.
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10
Once the oil has cooled to room temperature, pour half of it over the spiced mangoes and mix thoroughly with a clean, dry wooden spoon.
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11
Transfer the mixture into sterilized, bone-dry glass jars, pressing down firmly to remove air pockets.
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12
Pour the remaining mustard oil over the top. The mangoes must be completely submerged in oil to prevent mold growth.
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13
Cover the mouth of the jar with a muslin cloth and secure with a string. Place the jar in the sun for 5-7 days, shaking it gently once a day to redistribute the spices.
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14
After a week, the mango skin will be tender and the flavors fully developed. Replace the cloth with a tight lid and store in a cool, dark place.
💡 Chef's Tips
Always use a completely dry spoon when scooping atchar out of the jar; a single drop of water can ruin the entire batch. If you cannot find mustard oil, you can use avocado oil with a teaspoon of mustard powder, though the flavor will be less authentic. Ensure the mangoes are truly unripe (green and sour); sweet or semi-ripe mangoes will result in a mushy texture. If the oil level drops below the mangoes after a few days, heat and cool more mustard oil and top it up immediately. The 'sun-drying' step is crucial for shelf stability as it reduces water activity, preventing spoilage without heavy preservatives.
🍽️ Serving Suggestions
Serve a small spoonful alongside yellow dal and steamed basmati rice for a classic comfort meal. Pair with hot, buttery parathas or rotis for a simple and satisfying breakfast. Use the spicy pickling oil from the jar as a finishing drizzle for roasted vegetables or grilled chicken. Mix a teaspoon into plain Greek yogurt to create a quick, savory dip for crackers. Serve as a pungent condiment with spicy biryani to cut through the richness of the meat.