Total Time

　　30 minutes

　　This mango achar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas, but it also goes well with crackers, and makes a delicious condiment for meat and fish dishes. Use mangoes that are not fibrous. Learn more about making quick achars here.

　　

Ingredients

Makes about 1 cup

　　¼ cup finely diced red or white onions

　　¼ tsp. fine sea salt, plus additional to taste

　　1 mango (Australian preferred), skin removed, diced

　　¼ tsp. ground cumin

　　¼ tsp. ground coriander

　　1 tsp. ground cayenne

　　4 Tbsp. finely grated jaggery

　　Additional salt, to taste

　　

Step 1

Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.

　　

Step 2

Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.

　　From Roti by Nandita Godbole, copyright © 2019. Reprinted with permission from Nandita Godbole.Buy the full book from Amazon.