I don’t have a recipe for mango atchar since I haven’t tried to make it yet.But my mother who has made it many times tells me that you shred or grate green mangoes very fine and you pound it to get all of the juice out. Basically, you squeeze all the juice out of the finely shredded green mangoes. Add salt, pepper, gara masala and mustard oil to preserve it. if you don’t get all of the juice out, the atchar will become moldy unless refrigerated.

I have only been able to find mustard oil at West indian stores and even these don’t appear to be as strong of mustard oils as used to be made in Guyana. Hope this helps.

I don’t have one as yet for tamarind achar…will have to check with my mother. But i know that you can use green limes or even lemons. Enjoy

I am guyanese and I love the food and the spices and i am looking for a recipe to make Tamarind Achaar. Do you have a recipe for that?? Also does the Lime for teh Lime achar have to be ripe limes??? or can they be slightly yellow but more on the green side living in boston i have a hard time finding yellow limes.

Thank You