Vegan Manggo Atjar
A beloved Cape Malay staple — firm, tart green mango chunks preserved in a vibrant, deeply flavoured spice blend of mustard seeds, turmeric, chilli and fenugreek, steeped in fragrant oil and tangy vinegar. Bright, zesty, warm and pungent all at once — striking the perfect balance between sour, sweet, salty and gently spicy. The mango retains a pleasant firmness and fresh fruity character while absorbing every layer of aromatic spice, creating a versatile condiment that elevates curries, rice, bread or any savoury meal. Naturally plant-based and traditionally prepared without dairy or animal ingredients — pure, authentic flavour in every spoonful.
Shared by semy
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredient;
- 2 large firm green mangoes — unripe, peeled, stoned, cut into chunky wedges
- #Spice Blend;
- 2 tbsp mustard seeds — ground or half coarsely crushed
- 1 tbsp fennel seeds — lightly crushed
- 1 tsp fenugreek seeds — lightly toasted and ground
- 1 tbsp ground turmeric.. 1–2 tbsp chilli powder — adjust heat to taste
- 1 tsp salt — adjust to taste.. 2 tbsp cane sugar — balance to taste
- #Liquid & Oil;
- 150–180 ml vegetable oil — sunflower, canola or peanut
- 100–120 ml white or apple cider vinegar
- 1 clove garlic — minced.. ½ tsp fresh ginger — grated
👩🍳 Instructions
- 1
Prepare the mango: Cut green mango into thick wedges or chunks. Do not use overripe fruit — firm tart flesh works best. Place in a clean dry bowl. Sprinkle lightly with salt, toss gently and set aside 30 minutes to draw out slight moisture. Drain away excess liquid.
- 2
Toast the spices: Heat oil gently in a pan over low heat. Add mustard seeds — allow to sizzle and pop. Add fennel, fenugreek, turmeric, chilli powder, garlic and ginger. Stir continuously 1–2 minutes until fragrant — do not burn or spices will turn bitter. Remove from heat and stir in sugar and remaining salt.
- 3
Combine and simmer: Stir vinegar into the spiced oil mixture. Return to very low heat and bring just to a gentle simmer — do not boil rapidly. Pour the hot spiced liquid over the prepared mango chunks and stir thoroughly to coat every piece evenly.
- 4
Jar and mature: Spoon mango and all the spiced liquid into a clean, sterilised glass jar with a tight lid. Ensure mango is completely submerged in oil and vinegar. Seal tightly. Leave at room temperature in a cool dark place for 2–3 days to allow flavours to develop and mango to absorb the spices fully before using.
- 5
Serve and store: Enjoy as a tangy, spicy accompaniment with curry, rice, bread or sambals. Keeps well in the refrigerator for up to 3–4 weeks — always use a clean dry spoon when serving to keep it fresh.