Difference between revisions of "Mango Atchar"
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Simmer all the ingredients except the mangoes and the oil, until it thickens. Pour over the mangoes, add the oil, mix well, cool and refrigerate for at least 12 hours. | Simmer all the ingredients except the mangoes and the oil, until it thickens. Pour over the mangoes, add the oil, mix well, cool and refrigerate for at least 12 hours. | ||
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Latest revision as of 16:41, 9 May 2012
| South Africa | Sausage
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
- 1.5 kg unripe mangoes, chopped
- 4 tsp garlic and herb salt
- 3 Tbs chilli powder
- 2 Tbs cumin powder
- 1 Tbs ground coriander
- 3 Tbs curry powder
- 1.5 cups (360ml) raw honey or fructose
- 2 cups (480ml) balsamic vinegar
- 0.5 cup (120g) corn or potato flour
- 2 Tbs mustard seeds
- handful curry leaves
- 1.5 cups (360ml) virgin olive oil or cold pressed sunflower oil
Procedure
Simmer all the ingredients except the mangoes and the oil, until it thickens. Pour over the mangoes, add the oil, mix well, cool and refrigerate for at least 12 hours.
