№ 281 Mango and squash atchar

By Yotam Ottolenghi

Prep 30 min Cook 25 min Pickle 3 days Makes 1.5 litres • VEGAN • DAIRY FREE • GLUTEN FREE Ingredients For the base 200g green beans, trimmed and cut into 3cm pieces1 large firm mango, skinned and stoned, flesh cut into 2cm pieces (600g)½ butternut or summer squash, peeled, seeds and pith removed, flesh cut into 1cm pieces (200g)1 red onion, sliced6 garlic cloves, sliced1 tsp ground turmeric1 tsp ground kashmiri chilli1 tsp cumin seeds1 tsp coriander seeds1 tsp nigella seeds1 tsp mild curry powder1 tsp fenugreek seeds1 tsp mustard seeds½ cinnamon stickFine sea salt For the pickling liquid 200ml apple cider vinegar50g soft dried apricots75g caster sugar20g cornflour For the temper 100ml vegetable oil3 stems fresh curry leaves, picked6 hot green finger chillies, whole and pierced with a knife1 tsp mustard seeds1 tsp cumin seeds Atchar, or achar, is a highly spiced,…

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Guardian Weekly (Digital) - 1 Issue, 23 August 2024

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