Kariba Mango Atchar

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Ingredients
These quantities are the ones we used to make a 200g coffee jar

0-spices2 cups diced Mango (Green in our recipe)
3 generous tablespoon of Masala powder
2 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…
4 cloves of garlic, slightly crushed
2 teaspoon of salt
Cooking oil (3 tablespoon + top up of the jar)

 

Preparation
Make sure that everything is clean and dry: knife and cutting board or plate, but also the jar/pot

Clean the mango and dry well

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Cut the mango in cubes, with the skin

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Around the pep, you can scrap all the flesh and add the ‘little’ pieces to the jar as well.
Once I was done, the pep was clean: no waste, more taste!

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Add the Masala, chilli, garlic, salt and 3 tablespoon of oil
Stir well. You can do in the jar, but it is easier in a pot (and then, transfer to the jar)

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Close the pot/jar, but leave to breathe a little (for the jar, just put the lid, do not tighten it)
Keep in a dry area for 2-3 days – the mango will release some juice

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Can be consumed after 1.5 days already, if you like it crunchy

After 3 days, fill with cooking oil to cover the mangoes and tighten the lid

You can keep at room temperature (even hot) for 1 week, then 1 month in the fridge

 

Utilisation
You can eat the atchar with any meal, as part of your vegetables. Or added to a vegetable salad, as dressing…

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You can also use the oil for cooking, adding different flavour tout your meal.
After transferring from the pot to the jar, I used the pot to cook my onions, without having to add more oil.

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