Achari ya embe

Ingredients

Mango

• 1 kgfirm green mango, cut in 2 cm pieces
• 3 tbspsalt

Spice

• 3 tbspmustard seed, coarsely ground
• 2 tbspfenugreek seed, roasted and ground
• 3 tbspchilli powder
• 1 tbspground turmeric
• 1 tbspcumin seed
• 1 tspasafoetida

Oil

• 300 mlsunflower or mustard oil
• 6 clovesgarlic, sliced
• 2cm ginger, sliced

Directions

1. Wash the mangoes and dry them completely, along with the board and knife. Water is the only thing that reliably spoils an achari.
2. Cut into pieces, toss with the salt, and leave in a bowl for 24 hours. Drain off the liquid that collects.
3. Spread the pieces on a tray in the sun for a few hours until the surfaces are dry to the touch.
4. Heat the oil until it just smokes, take it off the heat, and fry the garlic and ginger in the residual heat until fragrant. Let it cool completely — hot oil poured onto ground spice burns it bitter.
5. Mix the mango with all the ground spices until every piece is coated.
6. Pack into a clean dry jar, pressing down, and pour over the cooled oil so the fruit sits under a 1 cm layer.
7. Leave in the sun for a week, shaking the jar daily, then store somewhere cool. It keeps six months to a year.
8. Serve a small spoonful with rice, chapati and coastal curries. Always use a dry spoon.

Technique

• Everything bone dry — fruit, jar, spoon, hands. This is the whole discipline of pickle-making.
• Keep the mango under the oil and top up if the level drops.
• The Kenyan coastal version is generally milder and sweeter than the Indian original it came from.

Substitutions

• Sunflower oil, which is what most Kenyan households use, in place of mustard oil.
• Lime or lemon in place of mango, salted for longer.
• A little sugar or jaggery for a sweet-sour version.

Variations

• A fresh uncooked version eaten within days, made without the oil.
• Green mango and coconut, which is a Mombasa variation.

History

Brought to the Kenyan coast by Indian settlers and now sold in jars at every coastal market.

Frequently asked questions

What is Achari ya embe?

Achari ya embe is a fermented & pickled from Kenya: green mango cured with salt, chilli and spices until soft and sour. Brought to the Kenyan coast by Indian settlers and now sold in jars at every coastal market.

How long does Achari ya embe take to make?

Achari ya embe takes 40 min plus 1 day salting and 1 week maturing of preparation and 10 min of cooking. The recipe makes fills a 1-litre jar. It is rated easy to make.

What can I substitute in Achari ya embe?

Yes, within limits. Sunflower oil, which is what most Kenyan households use, in place of mustard oil. Lime or lemon in place of mango, salted for longer. A little sugar or jaggery for a sweet-sour version.

What is the most important thing to get right in Achari ya embe?

Wash the mangoes and dry them completely, along with the board and knife. Water is the only thing that reliably spoils an achari.