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Mango Achar |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mango Achar recipe on the web!!MALAYSIA 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; 6 will be Malaysian in its firepower. FOR THE DRESSING: ___ c coconut milk, canned or homemade ___ c white vinegar, distilled _ tbs sugar, or more to taste _ tbs asain fish sauce, or soy sauce (see note) _ tsp ginger, minced fresh _ clove garlic, minced ___ tsp salt, or more to taste ___ tsp black pepper, freshly ground, or more to taste FOR THE RELISH: _ mango, ripe, peeled, pitted and cut into 1/2-inch dice (about 2 cups) ___ head cabbage, green (8 ounces), cut into 1/2-inch dice (about 2 cups) _ shallots, thinly sliced _ to 6 hot chiles, such as Thai or serrano, thinly sliced (for a milder achar, seed the chiles) 1. Prepare the dressing. Combine the coconut milk, vinegar, 1 tablespoon sugar, the fish sauce, ginger, garlic, 1/2 teaspoon salt, and the pepper in a small nonreactive saucepan and bring to a boil over medium heat, whisking until the sugar dissolves. Transfer the dressing to a serving bowl and let cool to room temperature. 2. Stir in the mango, cabbage, shallots, and chile. Correct the seasoning, adding sugar or salt as needed; the achar should be a little sweet, a little salty, and electrifyingly spicy. You can serve the achar right away, but it will taste even richer if you let it stand for an hour or so (no longer) before serving. Makes about 4 cups; enough to serve 6 to 8 Note: Traditionally, the achar would be flavored with a malodorous condiment called shrimp paste. I call for fish sauce, which has a similar flavor and is easier to find and use. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Georgian Pickles Carrot And Pineapple Escabeche Pickled Onions / Cebollita Pickled Vegetables / Encurtido Penang Shallot Relish / Chung Gao Jai Onion-Cilantro Relish Fiery Chile And Shallot Relish / Sambal Chobek Moroccan Shallot Relish Onion Relish With Pomegranate Molasses Guyanese Mango Fire Relish Pineapple Achar Mixed Vegetable Achar Mango Achar Lemongrass Sambal Tomato Peanut Sambal / Sambal Achan Moroccan Tomato Jam1 Pineapple Chutney Oaxacan-Style Guacamole Argentinian Tomato Salsa / Salsa Criolla Grilled Habanero Salsa Grilled Pineapple Salsa Smoky Apple-Banana Salsa Mango-Mint Salsa Dog's Nose Salsa / Nni Pec Pineapple Raita Tomato-Cucumber Raita Your Basic Slaw Shogun Slaw Haitian Slaw / Pikliz |
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