Cape Malay Mango Atjar South African Mango Chutney Recipes

CAPE MALAY MANGO ATJAR - SOUTH AFRICAN MANGO CHUTNEY

Steps:

• Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
• Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
• The mixture should have reduced to a runny jam like consistency when the atjar is done.
• Pour into clean, hot jars and seal.
• Store in a cool, dark and dry place.

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Steps:

• Heat the oil in a large pot or saucepan.
• Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
• Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
• Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
• Stir in the apricot jam and the yoghurt a few minutes before serving.
• Serve this curry with yellow rice and a variety of sambals and atjars.

SOUTH AFRICAN FRUIT CHUTNEY

Steps:

• Chop all the dried fruit except the sultanas.
• Place the fruit and water into a large mixing bowl, cover and leave overnight.
• Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
• Simmer over low heat, stirring constantly, until the sugar has dissolved.
• Bring to the boil and then lower the heat.
• Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
• Remember the fruit chutney needs to be relatively thick.
• Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
• Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
• Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
• This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.

MANGO CHUTNEY

Steps:

• Peel the mangoes and cut into small pieces, set aside.
• Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
• Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
• Add to the pan and cook for 10 minutes, stirring.
• Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
• Watch it carefully, as it can catch at this stage!
• Pour into sterilized jars, seal with cellophane covers and label.
• The chutney will keep for several months, but it doesn't last that long in our house.

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

Steps:

• Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
• Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
• Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.