Mango Atchar
A spicy, tangy, and savory South African mango pickle, perfect as a condiment to add a kick to any meal.
🧂 Ingredients
- 1 kg Green mangoes(Firm, unripe mangoes are essential for texture and tang. Choose varieties like 'Kiepersol' or 'Tommy Atkins' if available.)
- 250 ml (1 cup) Neutral cooking oil(Such as sunflower, canola, or vegetable oil. The oil will be heated and then cooled.)
- 4 tbsp Red chili powder(Adjust to your spice preference. Use a good quality, vibrant chili powder.)
- 2 tbsp Mustard seeds(Yellow or brown mustard seeds work well.)
- 2 tsp Turmeric powder
- 3 tbsp Salt(Use coarse salt for best results.)
- 1 tsp Fenugreek seeds (optional)(Adds a distinct, slightly bitter aroma and flavor.)
- 1 tsp Fennel seeds (optional)(Adds a sweet, licorice-like note.)
👨🍳 Instructions
- 1
Prepare the mangoes: Wash and peel the green mangoes. Grate them coarsely using a box grater or a food processor with a grating attachment. Place the grated mango in a colander set over a bowl. Sprinkle with 1.5 tbsp of the salt and mix well. Let it sit for at least 2 hours, or up to 4 hours, to draw out excess moisture. After draining, gently squeeze handfuls of the grated mango to remove as much liquid as possible. Discard the liquid.
⏱️ 2.5 - 4.5 hours (including draining time) - 2
Toast the spices: In a dry pan over medium heat, toast the mustard seeds (and optional fenugreek and fennel seeds, if using) for 1-2 minutes, until fragrant and the mustard seeds begin to pop. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 5 minutes - 3
Prepare the oil: Heat the neutral oil in a small saucepan over medium heat until it shimmers and is very hot, but not smoking. This process helps to cook off any impurities and mellow the raw oil flavor. Remove from heat and let it cool completely to room temperature.
⏱️ 10 minutes (plus cooling time) - 4
Combine ingredients: In a large mixing bowl, combine the drained grated mango, chili powder, turmeric powder, the remaining 1.5 tbsp of salt, and the toasted spices. Pour the cooled oil over the mixture. Mix thoroughly until all the grated mango is evenly coated with the spices and oil.
⏱️ 10 minutes - 5
Pack and cure: Sterilize a clean glass jar by washing it thoroughly with hot soapy water and drying it completely. Pack the mango atchar mixture tightly into the sterilized jar, pressing down to remove any air pockets. Ensure the mixture is submerged in oil; add a little more cooled oil if necessary. Seal the jar tightly.
⏱️ 5 minutes - 6
Curing: Place the sealed jar in a sunny spot (like a windowsill) for at least 1 week to cure. Shake the jar gently once a day. The atchar will develop its characteristic flavor and soften further during this time. After curing, it can be stored in the refrigerator for several months.
⏱️ 1 week (minimum)
💡 Pro Tips
- ✓Use only firm, unripe green mangoes for the best texture and authentic flavor.
- ✓Curing the atchar in the sun helps to develop the flavors and preserve it.
- ✓Mango atchar is an essential condiment in South African cuisine, traditionally served with curries, rice dishes, or grilled meats.
- ✓Ensure all equipment and jars are thoroughly clean and dry to prevent spoilage.
- ✓Taste and adjust salt and chili levels after the curing period if desired.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an extra hot version, increase the amount of chili powder or add finely chopped fresh green chilies.
- Add toasted fenugreek seeds and fennel seeds during the spice toasting step for a more complex flavor profile.
- Some recipes include garlic or ginger, finely minced, added during the mixing stage.