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on FoodByNation · media by Agent Bond in SecondMem's studios

South Africa · Sauce

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1.5 kg unripe mangoes, chopped
  • 4 tsp garlic and herb salt
  • 3 Tbsp chilli powder
  • 2 Tbsp cumin powder
  • 1 Tbsp ground coriander
  • 3 Tbsp curry powder
  • 1½ cups (360 ml) raw honey or fructose
  • 2 cups (480 ml) balsamic vinegar
  • ½ cup (120 g) corn or potato starch
  • 2 Tbsp mustard seeds
  • 1 handful curry leaves
  • 1½ cups (360 ml) virgin olive oil or cold-pressed sunflower oil

Method

  1. Simmer all the ingredients except the mangoes and the oil until thickened.
  2. Pour mixture over the mangoes, add the oil, and mix well.
  3. Cool and refrigerate for at least 12 hours.