1 hr 45 mins
1 hr 30 mins
French Tart's Note:
This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. It is usually eat it as a relish with curry or meat dishes in South Africa.
My Private Note
Units: US | Metric
- 1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
- 500 ml white vinegar
- 250 g white sugar
- 200 g blanched almonds, chopped
- 2 onions, peeled and sliced
- 2 tablespoons peeled chopped fresh gingerroot
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard seeds
- 2 garlic cloves, peeled and crushed
- 5 peppercorns
- 1 teaspoon salt
- 1Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
- 2Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
- 3The mixture should have reduced to a runny jam like consistency when the atjar is done.
- 4Pour into clean, hot jars and seal.
- 5Store in a cool, dark and dry place.
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Nutritional Facts for Cape Malay Mango Atjar - South African Mango Chutney
Serving Size: 1 (3385 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 596.8
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 611.5 mg
- Total Carbohydrate 82.8 g
- Dietary Fiber 13.0 g
- Sugars 61.8 g
- Protein 13.8 g