From farm produce to flavour: Make your own atchar

Atchar is traditionally made from green mangoes, but the seasonal availability of mangoes can make it difficult for small-scale processors to produce the popular condiment throughout the year. Cabbage offers a practical alternative, requiring much of the same equipment and processing methods as mango atchar. This guide from the ARC explains how farmers and agro-processors can turn green mangoes or cabbage into atchar through shredding, spice blending, fermentation and oil preservation.

By Theresa Siebert, ARC-Natural Resources and Engineering

Equipment

Equipment consists of a worktable on which a hand shredder can be mounted. This shredder should be used specifically for shredding green mangoes. A loose-standing shredder can be used for shredding cabbage.

A mixer and some type of washer, each provided with a separate bowl.
A spring balance is required for weighing large quantities of the shredded product. For smaller quantities, a table scale can be used.
Sharp knives and cutting boards are needed for the initial processing of the cabbages.
Ample sterilised buckets and containers for weighing, pouring and storage purposes, as well as plastic bags.

Supplies

Enough packaging containers for the final product.
Coloured oil. If coloured oil is not readily available or easily obtainable, you may colour it yourself.
Spice (available in prepackaged quantities from spice retailers).
Sufficient quantities of green mangoes or cabbage for your processing requirements.

Mango atchar

The following ingredients are required to produce 10kg of mango atchar:

8kg shredded green mangoes (the pip must be soft).
1kg spices (prepacked if preferred).
1 litre coloured oil.

Process for making the atchar

Add a small amount of bleach to the washing water and wash the mangoes thoroughly. Washing is required to remove impurities, spray residue, fruit fly eggs, etc.
After washing, rinse the mangoes with clean water.
Sort the mangoes and remove any coloured, insect-damaged or spoilt fruit.
The next processing step involves shredding the mangoes. Repeat the shredding process until the pieces are the desired size.
Weigh 8kg of shredded mango and place it in the mixer.
Add 1kg of the prepacked or premixed spices. Mix the ingredients thoroughly, ensuring an even blend.
Finally, place the mixed product in a plastic bag and seal properly. Place the plastic bag in a container and store in a cool, dry place for about two months for the fermentation process to take place.

Mango atchar oil

atchar Kgakgamatso Matlhabe — Photos for illustrative purposes: Kgakgamatso Matlhabe/Facebook

After being allowed to ferment for two months, the atchar must be packed, which is a fairly quick process that involves placing the atchar in sterile, smaller containers.
Add the coloured oil to the atchar until the product is completely covered.

The mango atchar is now ready for storage and use.

Cabbage atchar

The following ingredients are needed to make 24 litres of cabbage atchar:

10kg shredded cabbage
1kg prepacked spices.
1.6 litres oil

Process for making the atchar

Remove any damaged or dirty leaves from the cabbages.
Cut the cabbages in quarters and remove any bad parts from inside the vegetables. The stalks must also be removed.
Wash the cabbage thoroughly to remove any contaminants.
Cut the cleaned cabbage into smaller pieces as required.
Using a hand shredder, shred the cabbage into maize-kernel-sized pieces.
Weigh out 10kg of the shredded product and mix it thoroughly with the prepacked spices.
Transfer the mixed product to a plastic bag, seal it properly and place the bag in an airtight container. Store in a cool, dry place for one week to allow fermentation to take place.

Cabbage atchar oil

Once the fermentation period has passed, the atchar must be packed.
Transfer the atchar into smaller, sterile storage containers and add coloured oil until the product is completely covered.