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Cape Malay Mango Atjar South African Mango Chutney Recipe

Experience the vibrant flavors of South Africa with this easy-to-make Cape Malay Mango Atjar! This sweet and spicy mango chutney, a culinary legacy from the Malay community, is a perfect accompaniment to curries, stews, casseroles, and even grilled cheese sandwiches! Introduced to South Africa over a century ago, this atjar boasts a delightful balance of tangy sourness and a sweet finish. Made with tender mango chunks and a robust blend of spices, it's a flavor explosion you won't forget. Learn this treasured recipe and add an authentic South African touch to your next meal!

Prep Time 30 mins
Cook Time 105 mins
Calories 596.8 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Cape Malay Mango Atjar South African Mango Chutney 38

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cape Malay Mango Atjar South African Mango Chutney

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How to Make Cape Malay Mango Atjar South African Mango Chutney

  1. Prepare all vegetables and fruit: Peel and roughly chop 1kg ripe mangoes. Finely chop 1 large onion, 2 green chilies (adjust to your spice preference), and 1 cup finely shredded green papaya. Mince 2 cloves garlic and 1 inch ginger.
  2. Combine ingredients in a large, heavy-bottomed preserving pan: Add the prepared mangoes, onion, chilies, papaya, garlic, ginger, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon mustard seeds, and a pinch of salt.
  3. Add the wet ingredients: Stir in 2 cups white vinegar, 1 ½ cups sugar, and 1 cup water.
  4. Simmer gently: Bring the mixture to a boil over medium heat, then reduce heat to low, and simmer uncovered, stirring frequently, for approximately 45-60 minutes, or until the mangoes are tender but still hold their shape and the sauce has thickened to a jam-like consistency. Be careful not to burn the atjar.
  5. Sterilize jars: While the atjar simmers, sterilize your jars and lids by boiling them in water for 10 minutes.
  6. Fill and seal: Carefully ladle the hot atjar into the sterilized jars, leaving a small headspace (about ½ inch). Wipe the rims clean, seal tightly with the lids, and process in a boiling water bath for 10 minutes to ensure proper sealing (optional but recommended for longer shelf life).
  7. Cool and store: Allow the jars to cool completely. Once cool, check the seals to ensure they are airtight. Store in a cool, dark, and dry place for up to 6 months.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

247g

Fat

11g

Carbs

27g

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Sweets & Sides Side Dishes African Vegetarian Gluten Free Summer Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Jams And Preserves South African Malaysian Canning Condiments Etc Fruit Vegetables African Asian Easy Heirloom Historical Holiday Event Vegetarian Indonesian Dietary Gifts Spicy Oamc Freezer Make Ahead Tropical Fruit Mango Onions Taste Mood Sweet Number Of Servings Presentation Served Cold Technique 4 Hours Or Less