Green Mango Atjar (South Africa)
(Green Mangoes Preserved in Spiced Oil)
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INGREDIENTS
2 medium-firm under-ripe mangoes
1 cup salt
1 quart water
1-1/2 cups oil
2 tablespoons curry powder
2 teaspoons ground tumeric
2 tablespoons finely chopped hot chile pepper
1 tablespoon minced garlic
1 teaspoon ground fenugreekPeel the mangoes and remove flesh from the seeds. Cut fruit into 1-inch cubes.
Combine the salt and water in a deep bowl and stir until the salt dissolves. Drop the mangoes into the brine, cover tightly, and set aside at room temperature for up to 1 day. Drain well and pack them into a 1-quart jar or crock.
In a small saucepan, heat 1/4 cup of the oil over low heat. Add the curry powder and tumeric and sauté for 1 minute. Add the chile peppers, garlic, and fenugreek. Stirring constantly, pour in the remaining 1-1/4 cups oil. Simmer for a few minutes, then pour hot oil over the mangoes. Cool to room temperature, then refrigerate for 3 days before serving.