Mango Achar

Preparation info

  • Difficulty


  • Makes

    1 quart

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This spicy condiment is generally eaten with roti and other Indian dishes, however, like most spicy condiments, folks add it to whatever they feel like. More curry powder can be added to taste—it is then called “Curried Mango.”


  • 5 green mangoes, unpeeled
  • 2 teaspoons canola oil
  • 1 head of garlic, separated, peeled, and crushed
  • 1 teaspoon Trinidad curry powder mixed with 1 teaspoon water
  • 2 or 3 Scotch bonnet peppers or other hot red chili peppers
  • 10 shado beni or cilantro leaves
  • 1 cup brown sugar
  • 3 tablespoons achar masala
  • 1 teaspoon coarse salt


  1. Using a heavy, sharp cleaver, cut each mango lengthwise into eight equal pieces, straight through the pits.
  2. Heat the oil in a large, deep skillet. Add the garlic and fry for 30 seconds. Add the curry powder, chili peppers, and shado beni, mix well, and cook for about 1 minute.
  3. Stir in the green mango slices, brown sugar, achar masala, and salt. Add 2 cups of water and cover. Simmer, stirring occasionally, for about 20 minutes. Remove from the heat and cool. Once cool remove any mango pits.
  4. Place mixture in a sealable 1-quart jar or 2 (16-ounce) jars and refrigerate. Mango achar keeps up to 2 weeks.