Mango Achar

Serves: 6
Total Calories: 62


1/2 cup coconut milk, canned or homemade
1/4 cup white vinegar, distilled
1 tablespoon sugar, or more to taste
1 tablespoon asain fish sauce, or soy sauce (see note)
2 teaspoons ginger, minced fresh
1 clove garlic, minced
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
1 mango, ripe, peeled, pitted and cut into 1/2-inch dice (about 2 cups)
1/4 head cabbage, green (8 ounces), cut into 1/2-inch dice (about 2 cups)
2 shallots, thinly sliced
1 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.

Nutritional Facts:

Serves: 6
Total Calories: 62
Calories from Fat: 30

This Mango Achar recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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