Authentic South African Atchar Recipe

Ingredients

  • 5 large green mangoes
  • 1 cup of white vinegar
  • 3 cups of granulated sugar
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of salt
  • 2 large carrots
  • 1 large red bell pepper
  • 1 large onion
  • 2 cloves of garlic
  • 2 tablespoons of vegetable oil
  • 2 birds eye chilies (optional for extra spice)
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of cumin seeds

Steps and instructions

  1. Peel the green mangoes, carrots, onion, and garlic.
  2. Shred the mangoes and carrots, and finely chop the onion, garlic, and bell pepper.
  3. In a pan, heat the vegetable oil and add the mustard seeds, cumin seeds, coriander seeds. Stir until they start to pop.
  4. Add the chopped onions and garlic to the pan, sauté until they become golden brown.
  5. Add in the shredded mangoes and carrots, chopped bell pepper, turmeric powder, and salt. Mix all the ingredients well.
  6. In a separate bowl, mix the vinegar and sugar until the sugar is completely dissolved, creating a smooth syrup.
  7. Pour the syrup over the mixture in the pan, add the birds eye chilies if desired, and mix well.
  8. Cook the mixture over medium heat, stirring occasionally, until the mixture thickens to a jam-like consistency. This may take about 30-40 minutes.
  9. Once the Atchara is thick enough, take it off from the heat and let it cool completely.
  10. Transfer the cooled Atchara into sterilized jars and seal tightly.
  11. Store the jars in a cool, dark place for at least a week before consuming to let the flavors develop.

Tools for making

  • Peeler - Used to peel the green mangoes, carrots, onion, and garlic.
  • Grater - Used to shred the mangoes and carrots into thin strips.
  • Chopping Board - Provides a stable surface for chopping and preparing the ingredients.
  • Knife - Used for chopping, dicing, and slicing the vegetables and fruits.
  • Pan - Used for cooking and sautéing the ingredients.
  • Spatula - Used for stirring and mixing the ingredients in the pan.
  • Measuring Cups - Used to accurately measure the vinegar, sugar, and other ingredients.
  • Bowl - Used for mixing the vinegar and sugar to create the syrup.
  • Jars - Used for storing the finished Atchara.

Recipe variations

  • Add 1 teaspoon of ginger paste for an extra kick of flavor.
  • Replace green mangoes with green papaya for a different twist.
  • Include 1 cup of raisins or dried cranberries for added sweetness.
  • Add 1 teaspoon of chili flakes or hot sauce for a spicier version.
  • Replace white vinegar with apple cider vinegar for a slightly different flavor profile.
  • Include 1 teaspoon of shrimp paste for a more traditional taste.
  • Add 1 teaspoon of curry powder for an aromatic touch.
  • Replace carrots with green beans or jicama for a crunchy texture.
  • Include 1 tablespoon of grated ginger for a zesty twist.
  • Add 1 tablespoon of fish sauce for a savory umami flavor.

Recipe overview

Atchara, a delightful and tangy condiment hailing from the Philippines, is a staple in many Filipino households and is typically served as a side dish for grilled or fried foods. This recipe makes use of green mangoes, carrots, bell peppers and onions, combined with a vinegar and sugar syrup, creating a mouth-watering blend of sweet and sour flavors. Infused with a special mix of spices, this pickled dish matures over time, developing a deeper and more complex flavor profile as it ages. This is a straightforward recipe, but calls for a bit of patience - the Atchara should be allowed to sit for at least a week before consuming to achieve its full flavor potential. The end result is a delicious condiment that can be stored for months and can add a tasty zest to your meals.

Common questions

  1. Can I use ripe mangoes instead of green mangoes? No, for traditional Atchara, green mangoes are preferred as they provide a tangy and slightly sour flavor. Ripe mangoes are sweeter and may alter the taste of the dish.
  2. Can I substitute the vegetables with others? While the recipe calls for green mangoes, carrots, bell pepper, and onion, you can experiment with other vegetables like green papaya or radish. However, keep in mind that it may affect the overall taste and texture of the Atchara.
  3. Can I reduce the amount of sugar in the recipe? The amount of sugar can be adjusted to suit your taste preferences. However, note that sugar helps balance the tanginess of the mangoes and vinegar, so reducing it too much may alter the flavor profile of the Atchara.
  4. Can I make a larger batch of Atchara? Yes, you can scale up the recipe based on your needs. Just make sure to adjust the cooking time accordingly, as a larger quantity may require a longer time to thicken.
  5. How long does Atchara last? When properly stored in sterilized jars and kept in a cool, dark place, Atchara can last for several months. It's best to consume it within a year for the best taste and quality.
  6. Can I add more spices or herbs to enhance the flavor? Absolutely! You can add spices like ginger, cloves, or even herbs like cilantro or mint to customize the flavor of your Atchara. Just be mindful of the balance and not overpowering the other ingredients.

Serving dishes and utensils

  • Knife - for peeling and chopping the ingredients
  • Cutting board - to provide a stable surface for cutting the ingredients
  • Pan - for sautéing the onions and garlic
  • Mixing bowl - for mixing the vinegar and sugar syrup
  • Stirring spoon - to mix the ingredients in the pan
  • Jars - for storing the Atchara

Origin stories

Atchara, or pickled green papaya, has its roots in the Philippines, a tropical archipelago where mangoes and papayas grow abundantly. The art of pickling, which includes the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar, was a vital skill for Filipinos. This is especially true in the balmy, humidity-rich environment of the country where food spoilage is a constant concern. Food preservation was not just a necessity, but a form of culinary innovation. Over time, this practical technique transformed into a beloved traditional recipe, with each Filipino family passing down their own version of Atchara. This tangy, sweet, and crunchy condiment is often paired with grilled or fried foods, its sharp acidity providing a welcome contrast to the rich, smoky flavors. A jar of Atchara in a Filipino pantry is as ubiquitous as a bottle of ketchup in an American household.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.