Mango AtcharMango Atchar is delicious with a meal of samp, beans, rice or any other South African meal. You can also have Mango Atchar on its own with white bread, buns, or rusks (hard bread). It is so simple to make.
Atchar is one of the most enjoyable condiments that South Africans love. Atchar, also called "sauce" or "sambal", can be eaten with almost any food! There are several different recipes for atchars, but this traditional mango atchar recipe has a sweet and sour taste. It is perfect just to have with bread or buns, but it can also be used in cooking. Mango Atchar is well-known when it comes to braaivleis (barbecue). The South African word "braai" means to grill, but when people speak of barbecues they are usually referring to grilling meat.
Atchar is also known as "sambal", which is the Indian equivalent. Some cultures use atchar with fish and other seafood just like sambal. However, people in South Africa mostly use atchar with braaivleis (barbecue).
Mango Atchar is usually made with green mangoes, but ripe ones are very tasty too. I have even used this recipe to make Mango Atchar with canned peaches before when I didn't want to use green mangoes. Just make sure the peaches are sweet and sour! This recipe works well if you do not have ripe mangoes, but they are used in the traditional recipe.
The ingredients needed to make Mango Atchar are: Green or Ripe Mangoes Chillies Salt Lime or Lemon Juice Sugar Vinegar The number of chilies used should be a judgment call. Use as much as you like, but adjust the amount to your liking if you do not want it to be too spicy.
It is best to use a blender to make Mango Atchar. Grind the chillies, add salt and lime juice. Add vinegar and sugar in small amounts until you get the right taste for your Mango Atchar. Mango atchar is usually ready when you cannot taste much vinegar or lemon juice in it anymore, so adjust accordingly if needed before it is done.
Mango Atchar is not only enjoyed by South Africans, but also the Indians and Malaysians living in South Africa. If you go to a braai (barbecue) and see this Mango Atchar left over at the end of the night, don't be surprised if it's all gone! Mango Atchar is delicious with a meal of samp, beans, rice or any other South African meal. You can also have Mango Atchar on its own with white bread, buns, or rusks (hard bread).
Global mango atchar production
Mangoes are one of the most popular fruits in the world. India is the largest producer of mangoes, followed by China and Thailand. In 2018, global production of mangoes reached 38.9 million tons, an increase of 1.5% from 2017 (38.3 million tons). Mango atchar is a popular condiment in South Africa, made from unripe mangoes that are pickled in vinegar and spices. It is often used as a condiment for curry dishes.
Global production of mango atchar was estimated to be 9 thousand tons in 2018, up from 8 thousand tons in 2017. South Africa is the largest producer of mango atchar, accounting for an estimated 80% of global production in 2018. Other major producers include India (10%), Pakistan (5%), and Nigeria (3%).
Mango atchar is typically made from unripe mangoes that are peeled and sliced into thin strips. The mango strips are then soaked in vinegar and spices, such as chili peppers, garlic, and ginger. The atchar is then left to pickle for several weeks before it is ready to be consumed. Mango atchar can be used as a condiment for curries or other dishes, or it can be eaten on its own as a snack. It is also sometimes used as an ingredient in salads or other recipes.