The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle. Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry its interesting texture and nutty flavour.
Achari Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella
Chutney Spices: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, garlic, nigella
May contain traces of celery and sesame (Allergens are listed in CAPITALS)
500g diced chicken (thighs are best) or a medium cauliflower for a veg version
1 large onion
2 cloves of garlic
10g bunch of coriander (optional)
1 medium mango (or 200g ready-prepared)
150g natural yogurt (full fat is best)
3 tbsp vinegar (white wine or cider vinegar is best)
Rice to serve
Large lidded pan
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