Atjar was introduced to South Africa by the Malays about a century ago. It’s a hot pickle or relish made of slices of fruits such as clingstone peaches, green mangoes, lemons and kumquats, or mixed vegetables—cauliflower and green tomatoes. These ingredients are packed in jars and covered in either vinegar or oil, mixed with red–hot chillies and other curry spices. The atjar is then left to mature for 1 to 3 months in a cool place. It should be pleasantly sour with a sweetish aftertaste.
Category: Condiments and Relishes
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