Atchar is a very popular condiment with a large part of the Southern African population. This tutorial was done by myself and my husband. This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar.
This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error!
A Family Legacy of Atchar Making
My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen.
Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking. Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money.
Mango Achar /South African Recipe/Mango Pickle/Side Dish
Read also: Property Practitioners Regulatory Authority
How to Make Mango Atchar
Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry. Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored.
Ingredients:
- Green unripe mangos
- Atchar masala mixture
- Oil
- Spices
Instructions:
- Boil water and remove it from the fire. Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
- Drain the vegetables in a basket to remove as much water as possible.
- Heat the oil till it's warm enough, cool for about 2 minutes.
- Fry ground garlic and ginger till brown.
- Again put it on the fire and cook till water is evaporated.
- Add all the ingredients and vegetables and cook on a hot fire till it only leaves the oil and no water.
- Cool and put the pickle in the jar.
- Keep it in the sun for 8 days (in winter) and shake it daily.
Additional Atchar Recipes
Vegetable Atchar: Combine the cabbage, carrots, coconut, salt, crushed green chillies and cumin. Use your hands to mix them well. Add oil to the hot pan. When the mustard seeds splutter, add the onions and stir for 2-3 min. Add the curry leaves now. Then add the cabbage mixture, mix everything well and then close the pan with a lid. After about 2 min, remove the lid, give a light stir and return the lid. Remove the lid and stir the cabbage every 2 min.
Turnip Atchar: Peel and cut turnips into thick round slices and rub salt on them. Heat oil, fry the ground garlic till brown. In it fry turnips till dry. Add vinegar, ground spices with sugar and ground dates and raisins. Grind the spices and sugar together. Grind raisins and dates with a little vinegar.
Read also: Discover Thula Thula
Read also: Traditional South African Bread
Popular articles:
tags: #Africa
