By French Tart on February 29, 2008
"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."
Serving Size: 1 (3385 g)
Servings Per Recipe: 1
"Was originally going to cut this recipe in half, but since I have friends who also enjoy cooking surprises/gifts as well as chutneys, I decided to go whole hog & spread the joy around! AND, since this is one of French Tart's recipes, I was SURE there'd be plenty of joy to spread, & there was! With the flavors of mango, almonds & ginger (as well as all the rest!), this made for a GREAT TASTING CHUTNEY, one worth making again! Got to admit that I was sorely tempted to cut back on the cayenne pepper, but then didn't! I do think it might just be a tiny bit too hot (for me, anyway) but my friends LOVED IT, so . . . [Made & reviewed while touring Africa on Zaar World Tour 4]"