These quantities are the ones we used to make a 150g mayonnaise jar
1 big handful of dried kapenta (to fill the jar)
2 generous tablespoon of Masala powder
1 generous tablespoon of Crushed Chillies (can use Chilli Powder) – quantities can be reduced or increased depending on how hot you want the atchar to be…
Cooking oil (3 tablespoon + top up of the jar)
White vinegar (about 1 cm)
Place the dried kapenta in water for 5-10 minutes to remove excess salt (it still need to be salty)
Dry lightly on kitchen paper or clothe
Add the kapenta to the jar
Add the Masala and chilli, salt and 3 tablespoon of oil
Add the white vinegar
Fill the jar with cooking oil to cover the kapenta
Can be consumed after 3 days.
As the jar was eaten quickly, we do not know how long we can keep it. Currently, it stayed at room temperature (hot…) for 1 week…
Enjoy with fried kapenta, Sadza (similar to polenta) and vegetables (variety of spinach, fried) – or with rice – or with a vegetable salad – or… let us know, how you eat them!
Fried your next batch of kapenta with the oil from the jar