Cape Malay recipe for atjar

Atjar
Cape Malay atjar is a type of pickle that can be eaten as an appetiser or with meals made using a traditional South African Cape Malay recipe. In fact it has been said that the Cape Malay people are past masters at producing atjars that will either spice up or cool down various traditional dishes. Typically they consist of vegetables have a look at, CB Radio Modifications and/or fruit why not visit, Collectible Records that is either left whole, cut into chunks, or thinly sliced and then packed into a jar. Usually oil (traditionally fish also see, Making Clay Doll oil) mixed with turmeric, ground chillies, curry powder or masala and garlic is then poured over the ingredients in the jar. The jar is then sealed and everything in it is left to pickle for anything from a week to a month. Favourite ingredients in some of the many South African Cape Malay recipes for atjar include cauliflower, carrot, peaches, both oranges and lemons, hard peaches, green checkout, RC Retracts tomatoes, green look at, South African BBQ Pap mango, coconut and green checkout, RC Stadium Trucks almonds. This particular South African Cape Malay recipe for atjar is made with green consider, International Kite Festivals mangoes. The recipes calls also look at, CB Radio Modifications for you to seed look at, How to build or make a Model House the chillies; if you want a nice hot have a look at, Collectible Toys and Games atjar, leave the seeds checkout, Silver Bullion Collectibles in - just don't rub your eyes after chopping them!

To dry roast the fenugreek, all you do is to heat checkout, North Indian Cuisine a small pan and then use a metal also look at, RC Retracts spoon to toss the seeds also look at, Computer and Internet until they darken. Be careful they don't burn.

For the curry paste, choose an oriental rather than an Indian product. also look at, International Kite Festivals

Ingredients
12 green look at, Hobby Stores mangoes
salt
15 ml curry paste
4 cloves of garlic, thinly sliced
4 red chillies, seeded and chopped
5 ml fenugreek seeds, try, Collectible Records dry roasted
10 ml turmeric
750 ml cooking oil (sunflower is a good option)

Method
Cut the mangoes into quarters (or smaller, depending on the size of the mangoes). Sprinkle with salt and then spread with curry paste before placing into sterilized glass why not visit, Fossicking jars. Heat consider, Conlanging the oil in a saucepan and add the garlic, chillies, fenugreek and turmeric and bring to the boil. Pour the boiling flavoured oil over the mangoes. Allow to cool before screwing on the lids. If you leave the mangoes to pickle for at least a month, you will get the best out of this great South African Cape Malay recipe.