Mango atchar

Name: Mango atchar
Prep time: 25 min
Cook time: 5 min
Total time: 60 min
Yield: 12
Cuisine: Afrique du Sud
Ingredients: 500 g firm green mango flesh, peeled and pitted; 120 ml food vinegar with at least 5% acidity; 60 g oil; 5 g mustard seeds; 3 g cumin; 2 g turmeric; 2 g ground chili, to taste; 5 g salt; 50 ml water

🥭 This mango atchar is a fresh, acidified, and refrigerated homemade adaptation, to be consumed quickly.

Ingredients

500 g firm green mango flesh, peeled and pitted
120 ml food vinegar with at least 5% acidity
60 g oil
5 g mustard seeds
3 g cumin
2 g turmeric
2 g ground chili, to taste
5 g salt
50 ml water

Preparation

Wash the whole mango. Peel with clean equipment, remove the pit, then weigh 500 g of flesh. Cut into small, regular pieces.

Combine vinegar, water, and salt in a saucepan; bring to a simmer. Add the mango and heat for 2 minutes to slightly soften it without making it into a compote.

In a small saucepan, gently heat the oil with the mustard seeds and cumin for one minute. Remove from heat, then add turmeric and chili.

Mix the mango, its vinegared liquid, and the spiced oil in a clean, heat-resistant container.

Divide into two small containers to cool faster, cover, then refrigerate. Let rest for 30 minutes in the cold before tasting.

Take small portions with a clean spoon and serve as a condiment.