Mango atchara
Ideally make this mango pickle a couple of hours ahead of time, but don’t make it too far ahead as the vinegar will break down the mango flesh and make it soggy.
This mango atchara is served with the pork adobo with rice.
Ingredients
- 2 unripe mangoes (green mangoes), sliced 1–2cm thick
- 2 tbsp raisins
- 250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar)
- 45²µ/1¾´Ç³ú caster sugar
- 1 bay leaf
- 2 whole cloves
- 2 garlic cloves, crushed
- 3–4 peppercorns, crushed
- ½ tsp salt
Method
Put the mango slices into a bowl with the raisins.
Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved.
Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice.
