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Photo: Penny De Los Santos
Active Time:25 minsTotal Time:25 minsServings:48Yield:3 cupsJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:48Yield:3 cups
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:48
Servings:
48
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1headgarlic, cloves separated and peeled2 - 3Scotch bonnet chile peppers (see Tip)orother hot red peppers, stemmed¼cupsafflower oil⅓cupamchar masala½teaspoonkosher salt3cupsgrated peeled green mangoes (from about 5 smallor4 large)½cupfood-grade mustard oil (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1headgarlic, cloves separated and peeled
2 - 3Scotch bonnet chile peppers (see Tip)orother hot red peppers, stemmed
¼cupsafflower oil
⅓cupamchar masala
½teaspoonkosher salt
3cupsgrated peeled green mangoes (from about 5 smallor4 large)
½cupfood-grade mustard oil (see Tip)
DirectionsPulse garlic and chiles in a food processor to the consistency of wet sand. Heat safflower oil in a large skillet over medium-low heat. Add the garlic mixture and cook, stirring, for 1 minute. Add amchar masala and salt and mix well.Put mangoes in a large bowl. Add the garlic mixture and mix well. Stir in mustard oil and mix thoroughly. Serve immediately or transfer to a glass jar and refrigerate for up to 1 week.To make ahead:Refrigerate for up to 1 week.Tips:Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Derived from the seeds of the mustard plant,mustard oildelivers a pungent flavor. Look for culinary-grade mustard oil, often labeled “edible,” as many varieties contain high levels of erucic acid and are not recommended for use in food. Find it online or at international markets.Originally appeared: EatingWell Magazine, March 2022
Directions
Pulse garlic and chiles in a food processor to the consistency of wet sand. Heat safflower oil in a large skillet over medium-low heat. Add the garlic mixture and cook, stirring, for 1 minute. Add amchar masala and salt and mix well.Put mangoes in a large bowl. Add the garlic mixture and mix well. Stir in mustard oil and mix thoroughly. Serve immediately or transfer to a glass jar and refrigerate for up to 1 week.To make ahead:Refrigerate for up to 1 week.Tips:Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Derived from the seeds of the mustard plant,mustard oildelivers a pungent flavor. Look for culinary-grade mustard oil, often labeled “edible,” as many varieties contain high levels of erucic acid and are not recommended for use in food. Find it online or at international markets.
Pulse garlic and chiles in a food processor to the consistency of wet sand. Heat safflower oil in a large skillet over medium-low heat. Add the garlic mixture and cook, stirring, for 1 minute. Add amchar masala and salt and mix well.
Put mangoes in a large bowl. Add the garlic mixture and mix well. Stir in mustard oil and mix thoroughly. Serve immediately or transfer to a glass jar and refrigerate for up to 1 week.
To make ahead:
Refrigerate for up to 1 week.
Tips:
Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Derived from the seeds of the mustard plant,mustard oildelivers a pungent flavor. Look for culinary-grade mustard oil, often labeled “edible,” as many varieties contain high levels of erucic acid and are not recommended for use in food. Find it online or at international markets.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)52Calories4gFat5gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
