Mango atchara

The combination of the tangy, sweet, and spiced pickled mangoes pairs perfectly with the savoury pork adobo and fragrant rice.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Ingredients

• Unripe mangoes (green mangoes): 2, sliced 1–2cm thick
• Raisins: 2 tbsp
• Sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar): 250ml (9 fl oz)
• Caster sugar: 45g (1¾ oz)
• Bay leaf: 1
• Whole cloves: 2
• Garlic cloves (crushed): 2
• Peppercorns (crushed): 3–4
• Salt: ½ tsp

Method

1. Put the sliced mangoes and raisins in a bowl.
2. In a saucepan, combine the vinegar, sugar, bay leaf, cloves, crushed garlic, crushed peppercorns, and salt. Stir to mix well.
3. Place the saucepan over medium heat and stir for 3–4 minutes until the sugar is fully dissolved.
4. Allow the liquid to cool until it’s warm to the touch, but not fully cooled.
5. Pour the warm liquid over the mangoes and raisins in the bowl.
6. Cover the bowl with foil and set aside for 1–2 hours.
7. Serve the pickled green mangoes alongside the pork adobo with rice.

The combination of the tangy, sweet, and spiced pickled mangoes pairs perfectly with the savory pork adobo and fragrant rice.