How to make the perfect homemade atchar

By Faeza
18 November 2016



  • 4 – 5 medium green mangoes, washed
  • 180 ml vegetable oil
  • 180 ml sugar
  • 45 ml masala spice
  • 3 green chillies, chopped
  • 3 red chillies. chopped
  • zest of 1 lemon
  • 3 cloves garlic, chopped
  • generous pinch of salt
  • 5 ml whole mustard seeds


  1. Cut the mangoes into about 2 cm chunks with the skin still on. Some people leave the stone (or pip) in, but I don’t. It’s up to you.
  2. Place the chunks of mango into a glass bowl and add the rest of the ingredients. Mix it through.
  3. Cover the bowl and allow the mixture to stand in a cool place for 3 days. Stir the mixture every now and then, but keep covered.
  4. After 3 days the atchar can be bottled, using sterilised jars or used immediately.

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