My husbands aunt introduced me to this so called mango Achcharu which was so sweet, spicy and sour. i have had many sorts of ach charu but this one is so different. why? because you can have it as a snack on a very lazy evening or during the day while watching your favorite drama.
it keeps well in the pantry for up to 3 days and in case you wanna store for longer please refrigerate.
Cut 1 semi ripe mango into quarter pieces like shown. having it with the seeds makes t more fun as you can dip in that extra gravy and suck the seed. its sooo yummy.
season with salt
pour 1/4 cup vinegar i used white vinegar you can use any other type as well.
sprinkle 1/4 teaspoon turmeric powder.
season with chillie powder as much as you like or as much as you can bear the heat… i like it a bit more spicy. that’s my sri lankan taste bud 🙂 don’t worry i will negotiate while eating at your place or while i cook for you, so please come dine at my place and don’t hesitate to invite me either.
sprinkle some Kashmir chillie powder for the color. don’t worry its not spicy as the red chillie powder.
add some chillie flakes according to your required level of spiciness.
did you add some extra chillie flakes then here is your chance to adjust it and make it edible, add the sugar, go on taste it and add more if nesessary.
pour in a cup of water and let it cook over a medium low heat until the water has evaporated and the required gravy level is reached.
too much sugar??? don’t worry pepper is here to help you, not too spicy and very dark to make your dish a bit more photogenic.
oh it starts sizzling with lots of evaporation so now decide if you need a good amount of gravy or not and take off heat.
transfer into a glass box with an airtight lid and keep it on your shelf for 24 hours before using them up. you can eat it when ever you wish don’t wait till lunch or dinner the 24 hours is just to get yourself prepared and give some time for the mango to cool after the shock, yes it would be wont it with all that sweetness and spiciness at once.