RCI-PF.001.0019.001
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.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- .5 kg unripe mangoes1 unitchopped
- garlic and herb salt4 tsp
- Tbs chilli powder3 unit
- Tbs cumin powder2 unit
- Tbs ground coriander1 unit
- 3 unit
- .5 cups (360ml) raw honey or fructose1 unit
- 2 cups
- .5 cup (120g) corn or potato flour0 unit
- Tbs mustard seeds2 unit
- handful curry leaves1 unit
- .5 cups (360ml) virgin olive oil or cold pressed sunflower oil1 unit
Method
1
Heat the virgin olive oil or cold pressed sunflower oil in a large heavy-bottomed pot or deep skillet over medium heat until shimmering.
2
Add the mustard seeds and curry leaves to the hot oil and allow them to crackle and infuse the oil for 1-2 minutes, stirring occasionally.
2 minutes
3
Stir in the chilli powder, cumin powder, ground coriander, and curry powder, mixing thoroughly to create a fragrant spice base and cook for 1 minute.
1 minutes
4
Add the chopped unripe mangoes to the spiced oil and stir well to coat evenly with the spice mixture.
5
Pour in the balsamic vinegar and raw honey or fructose, stirring to combine all ingredients thoroughly.
6
Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the mangoes soften and the mixture thickens.
35 minutes
7
Taste the atchar and adjust seasoning by adding garlic and herb salt to reach desired flavor balance, stirring well to distribute.
8
Continue simmering for another 2-3 minutes after seasoning adjustment, until the mixture reaches a thick, preserve-like consistency with the mango pieces slightly softened but still retaining some texture.
3 minutes
9
Remove from heat and allow the mango atchar to cool slightly before transferring to sterilized glass jars for storage.