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.