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
- 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
- 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.