Cape Malay Mango Atjar - South African Mango Chutney

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.

• Ready In: 1 hr 45 mins
• Yields: 4-5 Jars

Ingredients

• 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

Directions

1. Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
2. Boil 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.).
3. The mixture should have reduced to a runny jam like consistency when the atjar is done.
4. Pour into clean, hot jars and seal.
5. Store in a cool, dark and dry place.