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.
Source and licence
"Mango Atchar" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mango_Atchar, revision 4615138), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mango_Atchar&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615138
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
South Africa. Associated with South Africa by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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.