Mango Achar

Here’s the third of our trio of achars, this one from Malaysia. I like to think of it as Southeast Asian coleslaw. The sweetness of the mango and coconut milk makes a particularly welcome addition to a barbecue, as does the contrast of sweet and savory, of hot and cold. As elsewhere in the book, I’ve given a range of chiles. One will make a mild achar; six will be Malaysian in its firepower.