South Africa / Sauces & condiments
Mango Atchar
Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is made with unripe green mangoes and chillies. The whole mango is used for making atchar. This traditional mango atchar is easily made at home. Adjust the amount of chillies to your liking and serve with a vegetable curry, or on a slice of white bread.
Ingredients
- mango, unripe; chopped1.5 kg
- garlic and herb salt4 tsp
- chilli powder3 tbsp
- ground cumin2 tbsp
- ground coriander1 tbsp
- curry powder3 tbsp
- honey, 360 ml; raw; or fructose1 1/2 cup
- balsamic vinegar, 480 ml2 cup
- cornstarch, 120 g; or potato starch1/2 cup
- mustard seeds2 tbsp
- curry leaves1 handful
- olive oil, 360 ml; virgin; or cold-pressed sunflower oil1 1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Simmer all the ingredients except the mangoes and the oil until thickened.
Pour mixture over the mangoes, add the oil, and mix well.
Cool and refrigerate for at least 12 hours.
