Mango Atjar is a traditional South African recipe for a classic preserve of green mangoes, onions and almonds cooked in a spiced malt vinegar, and white sugar base. The full recipe is presented here and I hope you enjoy this classic South African version of: Mango Atjar.
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This is a classic South African pickle. This style of preservation was introduced to South Africa by Malays and consists of a mix of vegetables and fruit preserved in a strong chilli and spice vinegar pickle. Typically it's eaten as relish to accompany curry or meat dishes.
Ingredients:
1.5kg green mangoes, peeled, stoned and cut into 2cm chunks
500ml white malt vinegar
250g white sugar
200g blanched almonds
2 onions, sliced
4 tbsp root ginger, finely chopped
1 tsp cayenne pepper
1 tsp mustard seeds
2 garlic cloves, crushed
5 black peppercorns
1 tsp salt
Method:
Combine all the ingredients in a pan, bring to a boil and continue cooking for about 30 minutes, or until the mango chunks are tender but still remain whole. Take off he heat and spoon into washed and sterilized jars that have been warmed in the oven.
Seal with vinegar-proof lids, allow to cool then store in a cool, dark, cupboard to mature for at least 3 weeks before opening.
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