GROOT-Kombuis | Megan Smit maak ‘Homemade Mango Atchar’ | 5 Feb 2026

Описание: Ons is in die GROOT-Kombuis saam met Megan Smit en sy maak ‘Homemade Mango Atchar' op Die GROOT Ontbyt, 5 Feb 2026.

Ingredients

1 kg Green Mangoes (make sure they’re raw and super firm!)
1–2 tbsp Salt (to help draw out the moisture)
250 ml Sunflower oil (or more to cover everything up)
45 ml (3 tbsp) Atchar Masala (you can find this at Indian spice shops)
1 tbsp Methi (Fenugreek) Masala
1 tsp Mustard Seeds (you can crush them or leave them whole)
1 tsp Red Chilli Powder (or add more if you like it spicier)
1 tbsp Crushed Garlic (or use fresh cloves)
1/4 cup White Vinegar

Instructions

Get the Mangoes Ready: Give the green mangoes a good wash, dry them off and chop them into little pieces, keeping the skin on. Then, take out the seed or pit.

Salt & Dry (Optional but a Good Idea): If you want, put the mango pieces in a bowl, sprinkle them with 2 tablespoons of salt and let them sit for 3–4 hours or even overnight. This helps them dry out and makes the atchar extra crunchy.

Dry the Mangoes: Rinse off the salt and pat the mangoes dry with paper towels. Let them air dry completely for an hour or two to keep them from getting mouldy.

Mix the Masala: In a big bowl, mix the mangoes with the atchar masala, methi masala, mustard seeds, chilli powder, garlic and vinegar.
Heat the Oil: Heat the sunflower oil in a saucepan until it’s hot (but not smoking).

Combine: Carefully pour the hot oil over the spiced mango mix and stir it all up so every piece gets coated.

Let it Mature and Store: Once it’s cooled down, put the atchar in sterilised jars. For the best flavour, seal them and let them sit in a cool, dark place (or even in the sun) for 3–5 days before you eat it. Stir them every day while they’re maturing.


Tips for Making It Great

Storage: Make sure the atchar is covered in oil to keep it fresh. If the mangoes soak up too much oil, add more and make sure the bottle is tightly sealed.

Safety: Always use a clean, dry spoon when you’re serving it to keep it safe from mould.

Variation: If you want it extra spicy, you can add some fresh green chillies.

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