This mango achar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas, but it also goes well with crackers, and makes a delicious condiment for meat and fish dishes. Use mangoes that are not fibrous. Learn more about making quick achars here.
Recipe information
Total Time
30 minutes
Yield
Makes about 1 cup
Ingredients
Preparation
Step 1
Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.
Step 2
Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.
Recipe notes
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