Mango Atchar
Mango atchar is a sharp, spicy South African pickle built on unripe green mangoes. It descends from the Indian achar, a word that simply means pickle in Hindi, and the Indian community in South Africa made it their own. A thickened sauce of balsamic vinegar, honey, curry spices and mustard seeds clings to the fruit. Adjust the chilli to taste, then spoon it beside a vegetable curry or onto white bread.
Instructions
Put everything except the mangoes and the oil into a pot: the salt, chilli, cumin, coriander, curry powder, honey, vinegar, starch, mustard seeds and curry leaves. Stir well so the starch dissolves and does not clump.
Simmer the mixture, stirring often, until it thickens into a glossy sauce that coats the back of a spoon.
Place the chopped unripe mangoes in a large bowl and pour the hot spiced sauce over them. Add the oil and mix until every piece of mango is coated.
Let the atchar cool, then cover and refrigerate for at least 12 hours before serving so the flavours can settle into the fruit.
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