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 also see, Pottery Wheels and/or fruit consider, Blogging that is either left whole, cut into chunks, or thinly sliced and then packed into a jar. Usually oil (traditionally fish also look at, Tobacciana 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 have a look at, Home Improvement tomatoes, green also look at, Guide to Costs of Kitchen Renovations (Perth) mango, coconut and green checkout, Online Garden Store India almonds. This particular South African Cape Malay recipe for atjar is made with green consider, Egg Tawa Curry or Pan-Fried Egg Curry mangoes. The recipes calls checkout, Model Ship Collectibles for you to seed also see, Model Horse - Breyer - Collectibles the chillies; if you want a nice hot also look at, Wholesale CB Radio atjar, leave the seeds why not visit, Knit Wit in - just don't rub your eyes after chopping them!

To dry roast the fenugreek, all you do is to heat try, Egg Tawa Curry or Pan-Fried Egg Curry a small pan and then use a metal have a look at, Kite Materials spoon to toss the seeds try, DIY Plumbing Guide until they darken. Be careful they don't burn.

For the curry paste, choose an oriental rather than an Indian product. try, How We More than Doubled Conversions & Leads for a New ICO [Case Study]

Ingredients
12 green checkout, Rag Doll making mangoes
salt
15 ml curry paste
4 cloves of garlic, thinly sliced
4 red chillies, seeded and chopped
5 ml fenugreek seeds, have a look at, RC M26 Pershing 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 also see, DIY Bathroom Mirror jars. Heat checkout, Language Planning 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.