Several Christmases ago, I wanted a twist to the glaze I was going to put on baked ham, so I decided to add some mango achar to my homemade guava jam. I warmed the two ingredients on the stove along with a little water to create a spreadable glaze. I kept tasting and adjusting, searching for a balance of sweet, savoury, spice and heat. The result had everyone talking that Christmas about the ham. Oh, and I also made a little extra to serve on the side. Ever since, though I do not always make a jam and achar glaze for my ham, I make a homemade sorrel jam and achar blend that is served on the side. Since then it has had me thinking of other ways in which I can add achar.
The other day, while looking for something quick to put together for a meal, I turned to one of my favourites, sardines in oil. As I was about the mash the sardines with scallions, minced onions, finely minced wiri-wiri peppers along with a tiny bit of mayonnaise, I decided to add some souree achar. I did not know what to expect and was surprised by the taste; the achar completely elevated the sardines, you’ve got to try it. Since then I’ve been adding achar to all sorts of things, and they are so good that I feel compelled to share them with you. No longer is achar just a condiment to eat on the side, you can make it a star, not that it needs any help. Achar is in a league of its own and for many of us certain dishes would not be complete if they are not accompanied by achar, whether mango, souree or tamarind.
Determining how much achar to use/add, should be based on your taste. As you mix the ingredients together, consider what you want the balance of flavour, spice or heat to be and adjust to suit.
10 ways to add Achar
1. Achar glaze/achar dip works well with all types of jams and can be used on ham, and many roast meats. Grilled seafood also benefits greatly from a sweet and spicy basting. When you mix the ingredients together, heat them gently with a little water to get the desired consistency for glazing. Simply mixing achar with jams and jellies also serve well to create a nice, thick, sweet-savoury dip that goes well with fritters.
2. Add achar to sardines by mashing and mixing it with other ingredients such as onions and hot peppers. Always take into consideration the heat level of the achar because in some cases you might not need to add additional pepper.
3. Add achar to corned beef. If making corned beef sandwiches, simply mix the achar into the spread. However, if you are sautéing (frying the corned beef), add the achar while cooking the onions and herbs, if using.
4. Achar-sour combo dip/condiment. These two condiments are usually served separately, however, adding a little achar to any type of sour, particularly mango sour, brings another level of savoury-ness and is delightful on the palette. Use it just as you would any sour – with fish cakes, plantain chips, dhal puri etc.
5. Vinaigrette with achar – Raise your salad-dressing game by adding a little achar to your vinaigrette, giving it a spicy twist. Toss those greens and watch them disappear.
6. Achar Mayo/achar crema – Add achar to mayonnaise, buttermilk, or sour cream and thin it out with a little milk to make a crema or just mix the achar into mayonnaise to create a spread. The crema can be drizzled over grilled meats, vegetables, soups, or anything that calls for some richness. As a spread, let it be the base for your sandwiches or use as a dip for French fries for plantain chips done like fries. Also, try adding a little achar into your dressing for potato salad, adds a wonderful variation of flavour.
7. Guacamole with achar – Guacamole is simply mashed avocado spread; instead of adding salsa or pico de gallo, simply add some finely minced onions, chopped cilantro, a squirt of lime or lemon juice along with a dollop of achar and mix. Or you can skip all of those and simply mash the avocado with achar and little lime/lemon juice.
8. Achar compound butter – Create the butter by mixing together room temperature butter and achar. Add the mixture to plastic wrap forming a log, refrigerate to harden and then cut and use as you please – on steak, toast, scones, grilled corn, grilled or steamed vegetables, or mix it into some hot rice for a very special buttered rice, or even buttered noodles. This achar compound butter would go well with steamed or grilled seafood too.
9. Achar Devilled (stuffed) eggs – These days, you can make all sorts of flavoured devilled eggs, so why not achar devilled eggs; they might disappear even faster from the table.
10. Achar cheese spread – Simply add achar to whatever recipe you have for your cheese spread and raise your cheese sandwich game. Can you imagine a grilled cheese sandwich with achar smeared between the cheese that melts into the lava of gooeyness as it grills? Yum!
Achar is a condiment rich with flavour of the main ingredient and spices, therefore, the addition of achar should be to complement or enhance, never to overpower. Be sure to taste as you go along and adjust to suit your taste.
Cynthia
cynthia@tasteslikehome.org
