Lasary

Ingredients

Green mango version

• 3firm green mangoes, peeled and shredded
• 1 tbspsalt
• 1thumb ginger, grated
• 6garlic cloves, crushed
• 1 tspturmeric
• 4hot chillies, chopped
• 2 tspmustard seeds
• 150 mlvegetable oil
• juice of 2 lemons
• 1 tspsugar

Vegetable version

• 2carrots, shredded
• 150 ggreen beans, sliced thin
• 1/2white cabbage, shredded
• 1onion, sliced thin
• 2 tbspsalt
• 150 mlwhite vinegar
• 1 tspsugar
• 2chillies, chopped

Tomato version, lasary voatabia

• 4tomatoes, diced
• 1onion, finely chopped
• a handful of spring onion, sliced
• juice of 2 lemons
• 2 tbspoil
• salt

Directions

1. Peel them and shred the flesh coarsely on a grater. Stop before you reach the stone, which is fibrous. Toss the shredded mango with the tablespoon of salt. Put it in a colander over a bowl. Leave it for at least two hours, or overnight.
2. Squeeze the mango firmly in your hands to remove the rest. Heat the oil in a small pan over a medium heat. Add the mustard seeds and wait until they pop. Add the garlic, ginger, chilli and turmeric. Fry them for two minutes until fragrant.
3. Take the pan off the heat and let it cool for five minutes. Put the squeezed mango in a bowl. Pour the warm spiced oil over it. Add the lemon juice and the sugar. Mix it thoroughly so every shred is coated. Taste it and adjust the salt and chilli. Pack it into a sterilised jar and press it down. Make sure the oil covers the surface, which is what preserves it.
4. Let it stand for a day before eating. It keeps for several weeks in the fridge under its oil. Shred the carrot, beans and cabbage as finely as you can. Slice the onion as thinly as you can. Toss everything with the two tablespoons of salt.
5. Leave it in a colander for an hour. Rinse it briefly and squeeze it dry in a cloth. Warm the vinegar with the sugar until it dissolves. Let the vinegar cool completely. Toss the squeezed vegetables with the vinegar and the chopped chilli. Pack it into a jar and refrigerate it.
6. Let it stand for a day so the flavours settle. It keeps for roughly two weeks chilled. Dice the tomatoes small and put them in a bowl. Add the finely chopped onion and the spring onion.
7. Squeeze the lemon juice over and add the oil. Season it with salt and mix it gently. Let it stand for thirty minutes so the onion softens. Serve it fresh, since it goes watery within a few hours. Serve lasary in a small dish beside the rice.

Technique

• Salt and squeeze the mango or vegetables first, since a watery pickle spoils quickly.
• Green mango must be hard and completely unripe or it goes to mush.
• Keep the oil covering the surface of the jar, which is what preserves it.

Substitutions

• Green papaya in place of green mango.
• Lemon juice in place of vinegar for the vegetable version.

Variations

• Lasary voatabia, the fresh tomato and onion relish.
• Lasary legioma, the pickled vegetable version.
• With more chilli, which is common in the highlands.

History

A relish descended from Indian achar, carried by Indian Ocean traders; Malagasy versions use green mango, tomato or shredded vegetables.

Frequently asked questions

What is Lasary?

Lasary is a sauce & condiment from Madagascar: tangy mango or vegetable pickle brightening rice meals. A relish descended from Indian achar, carried by Indian Ocean traders; Malagasy versions use green mango, tomato or shredded vegetables.

How long does Lasary take to make?

Lasary takes 30 min plus 1 day resting of preparation and 10 min of cooking. The recipe makes 1 large jar. It is rated easy to make.

What can I substitute in Lasary?

Yes, within limits. Green papaya in place of green mango. Lemon juice in place of vinegar for the vegetable version.

What is the most important thing to get right in Lasary?

Green mango must be hard and completely unripe or it goes to mush.