I got really excited when my neighbor gave me mangoes. I have been seeing these mangoes from my window and have been thinking of pickling it.
More people are familiar with our staple atchara made of unripe papaya. This pretty much follows the same principle, but makes use of green or unripe mangoes. There is also no need to squeeze off the sap from the fruit as we normally do in papaya.
As per request, here is the recipe of the GREEN MANGO ATCHARA
2 cups of coconut vinegar (cane vinegar or white vinegar will do)
2-3 tbs of muscovado sugar (but any sugar will do and adjust to the sweetness desired)
2 tsp of salt
In a small-medium saucepan mix all ingredients over medium high heat until sugar dissolves. Then simmer for about 15-20 mins. Take off from heat, set aside and let it cool to room temperature.
12-15 medium sized shallots, peeled and roughly chopped
12-15 cloves of garlic peeled and sliced
2 medium carrots peeled cut into rings and the other into thin strips
3/4 in ginger peeled and cut into thin strips
1 medium red bell pepper cleaned and cut into thin strips
1 medium green bell pepper cleaned and cut into thin strips
2 medium sized green mangoes peeled and shredded (do the mango last to avoid oxidation)
Once the syrup is cooled. In a large container or pot combine the veggies and the syrup and soak for about 45 mins. If the liquid is too low add a bit of water to top it off but keep in mind the vegetables will soak up a good amount of it. After 45 min or once the veggies had absorbed the flavors it is ready to be served or transfer into a mason jar. This recipes fills a 250 ml jar. The longer it soaks, the more flavor will come out.
Eat it with anything; but we all know how atchara is best with BBQ. Or like me, I can nibble it on its own J