Mango Atchar

Name: Mango Atchar
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

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.

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

Steps

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.

More recipes with mango, garlic, chili powder, cumin, coriander, curry powder, honey, vinegar, corn, mustard seed or curry leaves

Adapted from “Mango Atchar” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.