Hi Matthew - I gave you a thumb's up because this is the authentic Indian, Courentyne way of making Guyanese mango achar. This is exactly how I make mine. I see some recipes on TH-cam that heat the mustard oil and cook the mango. Mustard oil should never be heated! Heating mustard oil will make it unsafe to consume. Mustard oil should only be used raw (without heating it). If you must cook your mango mixture, use regular cooking oil. Then, after cooking, add the raw (unheated) mustard oil last. You can never add too much mustard oil. Some people actually cover the achar with mustard oil. A few tips: green mangos can be bought in Mexican or Asian food stores; I slice all the flesh off the mangos, first, then grind them in a food processor (much easier than grating the flesh off the seed); also, I dry the chopped up mango in a food dehydrator, which is not expensive to buy. The dehydrator will efficiently dry the mango out in a few hours. Grind the mango first before putting it in the dehydrator. If you dehydrate slices of mango it will be impossible to chop them in the food processor because the dehydrated slices will be tough and leathery.
Thank you for all of the great tips. And thank you for the kind words. This is the exact way my grandmother always makes it (even when she was back in Guyana). The only tweaks I made was using the grater (my grandma would have used a lorha and sil back in the days) and I used the amchar masala which she does not use. And I agree not only does heating the mustard oil add a different effect, but by cooking the mango and mustard oil it actually gives the achar a weird sour taste after a while. It will not have a long shelf life as the raw one. Have a great day 😊
@@miker800 Yeh there is not much of a need to. I like it both ways. I just found it rounded out the flavor. But the mangrile and geera alone is good too
Wow, I always buy achar from the WI store but I bet this will taste much better. The next time I see good green mangoes, I will try this recipe out. Thanks for sharing, Mattthew!
Thanks for sharing. Your process is entirely novel. It was interesting that you added extra Nigella Sativa (mangrile or black cumin) and Cuminum cyminum (cumin) to your recipe since they are already part of the achar masala. I also thought that the ingredients was fried after you mix it together but you didn't cook yours. I'll try this recipe.
Please do and enjoy! My grandmother actually makes hers with only mangrile and Geera. And in our family we never cook it. I am not a fan of the taste when you cook the shredded mango.
Thank you for the recipe. I don't remember the last time I had Mango Achar or what I ate it with. Any suggestions for what to eat Mango Achar with or along side?
I understand that that is the traditional way but I dont have access to a sil and lorha. My grandmother even grated hers because her hands hurt too much when she uses the lorha and sil. I understand there are the really traditional ways but sometimes I have to adapt to what I have. And I am sure trinis used to pound on the lorha and sil too (but remember adaptation) so no I am not doing trini/guyanese cooking. Have a great day!
@@matthewsguyanesecooking4601 I understand what you are saying, I know you are doing the simpler alternative way,and that is fine, still your cooking is great, and it's not only you but the simpler alternative way is what people crave nowadays so no problem with that,thanks for responding and hope grandmother is doing well, have a nice day
I apologize for the confusion and misunderstanding. Thank you for watching! I have received a lot of hate for this video. I only added trini kuchela bc the equivalent of Guyanese achar is trini kuchela. I have seen people fry in the mustard oil, everyone just has their different ways. Thank you for sharing.
If you do not use enough mustard oil and if you leave it open to air you can get mold. I like to leave mine in the fridge, even though it shouldn’t really spoil
Yes you can make it without. But you will have to use some amchar masala. If you use neither then the achar will taste like geera only (and won't have that achar taste).
Hi Matthew - I gave you a thumb's up because this is the authentic Indian, Courentyne way of making Guyanese mango achar. This is exactly how I make mine. I see some recipes on TH-cam that heat the mustard oil and cook the mango. Mustard oil should never be heated! Heating mustard oil will make it unsafe to consume. Mustard oil should only be used raw (without heating it). If you must cook your mango mixture, use regular cooking oil. Then, after cooking, add the raw (unheated) mustard oil last. You can never add too much mustard oil. Some people actually cover the achar with mustard oil. A few tips: green mangos can be bought in Mexican or Asian food stores; I slice all the flesh off the mangos, first, then grind them in a food processor (much easier than grating the flesh off the seed); also, I dry the chopped up mango in a food dehydrator, which is not expensive to buy. The dehydrator will efficiently dry the mango out in a few hours. Grind the mango first before putting it in the dehydrator. If you dehydrate slices of mango it will be impossible to chop them in the food processor because the dehydrated slices will be tough and leathery.
Thank you for all of the great tips. And thank you for the kind words. This is the exact way my grandmother always makes it (even when she was back in Guyana). The only tweaks I made was using the grater (my grandma would have used a lorha and sil back in the days) and I used the amchar masala which she does not use. And I agree not only does heating the mustard oil add a different effect, but by cooking the mango and mustard oil it actually gives the achar a weird sour taste after a while. It will not have a long shelf life as the raw one. Have a great day 😊
@@matthewsguyanesecooking4601 I don't use the amchar masala either.
@@miker800 Yeh there is not much of a need to. I like it both ways. I just found it rounded out the flavor. But the mangrile and geera alone is good too
Wow, I always buy achar from the WI store but I bet this will taste much better. The next time I see good green mangoes, I will try this recipe out. Thanks for sharing, Mattthew!
Thanks for watching! It's always better homemade. Enjoy.
..just binge watching all the recipes!..every weekend we try one!!
Awesome! That makes me really happy to hear.
Great job. Thank you for always having high quality content.
I'm glad you enjoyed!
Great take on your Achar making. Love it!!
Thank you!
Yummmy I have fallen in love with this condiment
It is so good!
Thanks for sharing. Your process is entirely novel. It was interesting that you added extra Nigella Sativa (mangrile or black cumin) and Cuminum cyminum (cumin) to your recipe since they are already part of the achar masala. I also thought that the ingredients was fried after you mix it together but you didn't cook yours. I'll try this recipe.
Please do and enjoy! My grandmother actually makes hers with only mangrile and Geera. And in our family we never cook it. I am not a fan of the taste when you cook the shredded mango.
Can you use the juice from the mango for a drink, ice cream or something else?
For a ripe mango yes. But these arent ripe so the juice is sour
@@matthewsguyanesecooking4601 Thanks Mathew. I'm old school hate waste👍🏽😂
@@judithwilliams174 Don't worry I totally agree. You maybe able to use it to marinate meat. Idk how it would work. Maybe I'll work on a recipe
You can use it to clean your cups and plates, just soak them overnight, comes out nice and clean. I hate waste too!
Thank you so much. I've been looking all over for this recipe 👌
I hope you enjoy. My grandmother makes some of the best achar I've ever had.
Thanks for sharing
My pleasure
Thanks matthew looks good will def try this summer
Please do! Hope you enjoy
Thank you for the recipe.
I don't remember the last time I had Mango Achar or what I ate it with. Any suggestions for what to eat Mango Achar with or along side?
Thank you for watching. It goes best with dhal and rice. You can also eat it alongside cookup rice if you wish
Good making but the mangoes are yellow inside. Should it green?
They are slightly yellow. Sadly sometimes you buy them and they are riper than thought (even though they're hard). But the achar still tastes great.
What about the burst mango achar?? Great recipe Matthew! Keep it up!
Thank you! What do you mean about burst?
How come you don't fry up the achar, like they do in GT
Doing that makes it spoil faster. And that is not the traditional way to do it
Matthew can I grate my mango and freeze it until my amchar masala is shipped to me? I have nice mangos today but I don't have all the ingredients
You cannot freeze them. It won't make a good achar
We don't grate the mango, we pound it on the sill,this is kinda like trini style,are we doing guyanese/trini cooking😃
I understand that that is the traditional way but I dont have access to a sil and lorha. My grandmother even grated hers because her hands hurt too much when she uses the lorha and sil. I understand there are the really traditional ways but sometimes I have to adapt to what I have. And I am sure trinis used to pound on the lorha and sil too (but remember adaptation) so no I am not doing trini/guyanese cooking. Have a great day!
@@matthewsguyanesecooking4601 I understand what you are saying, I know you are doing the simpler alternative way,and that is fine, still your cooking is great, and it's not only you but the simpler alternative way is what people crave nowadays so no problem with that,thanks for responding and hope grandmother is doing well, have a nice day
@@ds-fs4qs Thanks for understanding! Have a great day!
Thanks for the recipe
Enjoy!
Maybe it’s trini style, but in Guyana that is being fried in the mustard oil!
I apologize for the confusion and misunderstanding. Thank you for watching! I have received a lot of hate for this video. I only added trini kuchela bc the equivalent of Guyanese achar is trini kuchela. I have seen people fry in the mustard oil, everyone just has their different ways. Thank you for sharing.
Bro you should make your channel logo into a t-shirt design
I am working on getting tshirts.
What about using a food dehydrator to dry to mango
You definitely can do that
Do you ever cook the achar?
No. We don't like the taste when it is cooked.
I have a question about the oil
Sure thing
@@matthewsguyanesecooking4601 can i use a different oil instead of Mustard Oil?
I wish that my man can cook for me lol i have do all the work in the house 😆
Oh well lol
Why would the achar breathe mould in the jar?
If you do not use enough mustard oil and if you leave it open to air you can get mold. I like to leave mine in the fridge, even though it shouldn’t really spoil
That's Trini kuchela
It is Guyanese achar. Very similar if not the same as Trini kuchela
What the difference between kuchela and achar
Same thing, just different names based on different countries.
can it be made with out mangrile
Yes you can make it without. But you will have to use some amchar masala. If you use neither then the achar will taste like geera only (and won't have that achar taste).
@@matthewsguyanesecooking4601 thank you
Hey u don’t cook the achar we do. Cook it on the stove
My family doesnt cook it. And traditionally there is no cooking involved with it. Remember everyone has their own way of making everything.