Mango atchar

Ingredients

Mango

• 1 kgfirm green mango, peeled and coarsely shredded or cut in strips
• 3 tbspsalt

Spice

• 4 tbspfenugreek seed, roasted and coarsely ground
• 3 tbspmustard seed, ground
• 4 tbspchilli powder
• 2 tbspground turmeric
• 1 tbspcumin seed
• 1 tspasafoetida

Oil

• 350 mlsunflower or mustard oil
• 10curry leaves
• 6 clovesgarlic, sliced

Directions

1. Shred or strip the green mango and dry everything completely — the fruit, the board, the jar and your hands. Water is the only thing that reliably spoils an atchar.
2. Toss the mango with the salt and leave 24 hours, then drain off the liquid and spread the shreds on a tray in the sun for a few hours until the surfaces are dry.
3. Heat the oil until it just smokes, then take it off the heat and add the curry leaves and garlic to the residual heat. Cool it completely — hot oil poured onto ground spice burns it bitter.
4. Mix the mango with all the ground spices until every shred is coated.
5. Pack into a clean bone-dry jar, pressing down, and pour over the cooled oil so the mango sits under a 1 cm layer.
6. Leave in the sun for a week, shaking daily, then store somewhere cool.
7. It keeps a year and improves for the first months. Always use a dry spoon and keep the fruit submerged.
8. Serve on a kota, in a bunny chow, or with curry and rice.

Technique

• Everything bone dry, and a dry spoon every time.
• Keep the mango under the oil. Anything above the surface darkens and moulds.
• The South African version is generally shredded finer and hotter than the Indian original it came from.

Substitutions

• Sunflower oil for mustard oil, which is what most South African households use.
• Green papaya or lemon in place of mango.
• A little sugar for a sweeter atchar.

Variations

• Fine-shredded for a kota; coarser strips for eating with curry.
• A cooked version, simmered briefly before jarring, which keeps longer.

History

Brought by indentured Indian labourers to Natal from 1860; atchar is now standard in kotas and bunny chows nationwide.

Frequently asked questions

What is Mango atchar?

Mango atchar is a fermented & pickled from South Africa: shredded green mango cured in oil, chili and fenugreek, sour and hot. Brought by indentured Indian labourers to Natal from 1860; atchar is now standard in kotas and bunny chows nationwide.

How long does Mango atchar take to make?

Mango atchar takes 40 min plus 1 day salting and 1 week maturing of preparation and 10 min of cooking. The recipe makes fills a 1-litre jar. It is rated easy to make.

What can I substitute in Mango atchar?

Yes, within limits. Sunflower oil for mustard oil, which is what most South African households use. Green papaya or lemon in place of mango. A little sugar for a sweeter atchar.

What is the most important thing to get right in Mango atchar?

Shred or strip the green mango and dry everything completely — the fruit, the board, the jar and your hands. Water is the only thing that reliably spoils an atchar.