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.
Steps
Place all the prepared vegetables , fruit and spices into a large preserving pan.
Add the sugar and vinegar , and stir well.
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.
The mixture should have reduced to a runny jam like consistency when the atjar is done.
Pour into clean , hot jars and seal.
Store in a cool , dark and dry place.
Ingredients
green mangoes, white vinegar, white sugar, blanched almonds, onions, fresh gingerroot, cayenne pepper, mustard seeds, garlic cloves, peppercorns, salt