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Mango atchara

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 4

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.

By Rick Stein

From Rick Stein’s Food Stories

Shopping list

Ingredients

Method

  1. Put the mango slices into a bowl with the raisins.

  2. 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.

  3. 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.