This easy to make and flavourful green mango atjar is wonderful with curries and stews. Atjar was introduced to South Africa by the Malays about a century ago. It’s a hot pickle or relish made of slices of fruits such as clingstone peaches, green mangoes, lemons and kumquats, or mixed vegetables — cauliflower and green tomatoes. These ingredients are packed in jars and covered in either vinegar or oil, mixed with red-hot chillies and other curry spices. The atjar is then left to mature for 1 to 3 months in a cool place. It should be pleasantly sour with a sweetish aftertaste.
12 green mangoes
15 ml curry paste
750 ml cooking oil
4 cloves garlic, sliced
4 red chillies, seeded and chopped
5 ml fenugreek, lightly roasted
10 ml turmeric
Cut mangoes into quarters and sprinkle with salt
Spread curry paste lightly over mango slices and arrange these in sterilized screw-top glass jars
Heat the oil in a saucepan, add garlic, chillies, fenugreek and turmeric and bring to boiling point
Pour boiling oil over mangos in the jars
Leave to cool and screw lids on tightly
Leave to mature for at least 1 month before using.