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 why not visit, North Indian Cuisine and/or fruit why not visit, Diecast Model Companies that is either left whole, cut into chunks, or thinly sliced and then packed into a jar. Usually oil (traditionally fish also look at, RC Robot Manufacturers 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 also see, Military Uniform Collectibles tomatoes, green checkout, High Medieval Reenactments mango, coconut and green , Mutton Mushroom Sukka almonds. This particular South African Cape Malay recipe for atjar is made with green why not visit, Diecast Display Cases mangoes. The recipes calls try, Uttarayan and the Kite Festival of Gujarat for you to seed look at, Clothing Collectibles 1900 - 1950 the chillies; if you want a nice hot consider, Military Uniform Collectibles atjar, leave the seeds why not visit, BookCrossing in - just don't rub your eyes after chopping them!

To dry roast the fenugreek, all you do is to heat , Sugar Free Cereal Muffins a small pan and then use a metal try, A combination of office fitouts, shop fitouts and restaurant fitouts Canberra spoon to toss the seeds look at, Robotic Toys until they darken. Be careful they don't burn.

For the curry paste, choose an oriental rather than an Indian product. also see, High Medieval Reenactments

Ingredients
12 green why not visit, Fossicking in New South Wales mangoes
salt
15 ml curry paste
4 cloves of garlic, thinly sliced
4 red chillies, seeded and chopped
5 ml fenugreek seeds, look at, Clothing Collectibles 1900 - 1950 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 , High Medieval Reenactments jars. Heat checkout, Crochet Stitches 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.