Cape Malay Mango Atjar South African Mango Chutney
Capture the vibrant flavors of South African cuisine with Cape Malay Mango Atjar, a tangy and spiced mango chutney that's perfect as a condiment or marinade. This traditional recipe features green (unripe) mangoes, which are salted to draw out excess moisture, then simmered in a fragrant blend of mustard seeds, turmeric, cumin, and curry leaves. Sweetened with brown sugar and balanced with a touch of vinegar and chili flakes, this chutney achieves a delectable harmony of sweet, sour, and spicy flavors. Ideal for enhancing grilled meats, curries, or even simple sandwiches, this rich and aromatic atjar is a must-have for your pantry. With its roots in the Cape Malay community, it's a true celebration of South Africa's diverse culinary heritage.
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Recipe Information
Ingredients
- 6 large Green mangoes (unripe)
- 2 tablespoons Coarse salt
- 1 cup Vegetable oil
- 2 medium Onions, finely diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves (optional)
- 1 cup White vinegar
- 1 cup Brown sugar
- 1 teaspoon Chili flakes (adjust to taste)
- 1 teaspoon Yellow mustard powder
- 1 teaspoon Ground coriander
Instructions
Peel the green mangoes and cut the flesh into thin slices or small cubes. Avoid the pit.
Place the mango pieces in a large bowl. Sprinkle with the coarse salt, mix well, and let sit for 4-6 hours (or overnight) to draw out excess moisture.
Rinse the salted mango pieces thoroughly under cold running water to remove excess salt. Drain and pat dry with a clean kitchen towel.
Heat the vegetable oil in a large, heavy-based pan or pot over medium heat.
Add the mustard seeds to the hot oil. Allow them to pop and sizzle for a few seconds.
Stir in the diced onions, garlic, and grated ginger. Sauté until the onions are soft and golden brown, about 5-7 minutes.
Add the turmeric powder, cumin seeds, curry leaves (if using), ground coriander, and mustard powder. Stir to coat the onions in the spices and cook for 1-2 minutes to release their aromas.
Reduce the heat to low and carefully pour in the vinegar. Stir in the brown sugar and chili flakes, allowing the sugar to dissolve and form a syrupy mixture.
Add the drained mango slices to the pot. Stir gently to coat the mango in the spiced syrup.
Simmer the mixture over low heat, stirring occasionally, for 20-30 minutes or until the mango pieces are tender but still hold their shape and the chutney has thickened slightly.
Taste and adjust the seasoning if necessary, adding more sugar or chili flakes if preferred.
Remove from the heat and let the chutney cool slightly.
Transfer the Cape Malay Mango Atjar into sterilized glass jars while still warm. Seal the jars and allow to cool completely before storing.
Store the jars in the refrigerator for up to 3 weeks. Allow the chutney to develop its flavors for 2-3 days before serving.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13328 mg | 579% | |
| Total Carbohydrate | 364.4 g | 133% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 310.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3113 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
