Mango Atchar Recipes

MANGO ATCHAR

Mango Atchar image

Make and share this Mango Atchar recipe from Food.com.

Provided by Ambervim

Categories Sauces

Time 30m

Yield 2 Pints

Number Of Ingredients 12

Ingredients

3 1/3 lbs mangoes, chopped
4 teaspoons garlic
salt
3 tablespoons chili powder
2 tablespoons cumin powder
1 tablespoon cround coriander
3 tablespoons masala (or curry powder)
1 1/2 cups honey (agave ok)
1/2 cup cornflour (or potato)
2 tablespoons mustard seeds
curry leaf, handfull (if you can find them, I have a curry leaf tree)
1 1/2 cups olive oil

Steps:

Simmer everything except the mango and oil, until thick.
Pour over the mangos. Add the oil and mix well.
Cool and refrigerate at least 12 hours.

Nutrition Facts : Calories 2878.7, Fat 170.3, SaturatedFat 23.6, Sodium 232.8, Carbohydrate 364.6, Fiber 18.6, Sugar 313.9, Protein 11.8

CAPE MALAY MANGO ATJAR - SOUTH AFRICAN MANGO CHUTNEY

Cape Malay Mango Atjar - South African Mango Chutney image

This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. It is usually eat it as a relish with curry or meat dishes in South Africa.

Provided by French Tart

Categories Mango

Time 1h45m

Yield 4-5 Jars

Number Of Ingredients 11

Ingredients

1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
500 ml white vinegar
250 g white sugar
200 g blanched almonds, chopped
2 onions, peeled and sliced
2 tablespoons peeled chopped fresh gingerroot
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 garlic cloves, peeled and crushed
5 peppercorns
1 teaspoon salt

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.

Nutrition Facts : Calories 596.8, Fat 26.7, SaturatedFat 2.2, Sodium 611.6, Carbohydrate 82.9, Fiber 13.1, Sugar 61.9, Protein 13.8

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