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Mango Atchar

Name: Mango Atchar
Yield: 14 servings
Ingredients: 1.5 kg unripe mangoes, chopped; 4 tsp garlic and herb salt; 3 Tbsp chilli powder; 2 Tbsp cumin powder; 1 Tbsp ground coriander; 3 Tbsp curry powder; 1½ cups (360 ml) raw honey or fructose; 2 cups (480 ml) balsamic vinegar; ½ cup (120 g) corn or potato starch; 2 Tbsp mustard seeds; 1 handful curry leaves; 1½ cups (360 ml) virgin olive oil or cold-pressed sunflower oil

Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is made with unripe green mangoes and chillies. The whole mango is used for making atchar. This traditional mango atchar is easily made at home. Adjust the amount of chillies to your liking and serve with a vegetable curry, or on a slice of white bread.

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Ingredients

Makes

1.5 kg unripe mangoes, chopped
4 tsp garlic and herb salt
3 Tbsp chilli powder
2 Tbsp cumin powder
1 Tbsp ground coriander
3 Tbsp curry powder
1½ cups (360 ml) raw honey or fructose
2 cups (480 ml) balsamic vinegar
½ cup (120 g) corn or potato starch
2 Tbsp mustard seeds
1 handful curry leaves
1½ cups (360 ml) virgin olive oil or cold-pressed sunflower oil

Ingredients for 14 servings (3.1 kg) · the original recipe

Method

1
Simmer all the ingredients except the mangoes and the oil until thickened.
Stovetop
2
Pour mixture over the mangoes, add the oil, and mix well.
3
Cool and refrigerate for at least 12 hours.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.