PICKLED VEGETABLES
Atchar
Atchar is a hot vegetable pickle eaten by many in Botswana. It is usually eaten with bread or
rice. Atchar from vegetables, is made from carrots, onions and cabbage (sometimes sweet
peppers and green beans) stored in vinegar and oil. The main flavour of atchar is usually
cayenne pepper (chilli), with salt and other spices being added.
Recipe
Ingredients needed for 7-8 jars of mild vegetable atchar (400g jars/glass bottles like those used
for peanut butter)
Recipe
750g
600g
450g
750ml
oil
300ml
72g
15g
40g
30g
Carrots
Cabbage
Onions
Sunflower
Vinegar
Cayenne pepper
Ginger powder
Salt
Curry powder
Method
Wash all vegetables in cold water. Remove all rotten parts, skin, tops and tails, and discard
them.
Grate the carrots using the large round holes on the grater.
Cut the onions and cabbage into thin pieces, approximately 5cm long. Do not use the core of
the cabbage.
Wash the jars and lids and put them into a large saucepan. Fill the saucepan with water so that
the jars and lids are covered and heat until the water boils. Let the water boil for about 5
minutes.
Put a little of the oil in a saucepan and add to this, the dry foods (cayenne pepper, salt, ginger
powder and curry powder). Stir well and make sure that the oil does not burn. Keep stirring. If
more oil is needed, add only from the amount you have measured out for the recipe.
Add the onions and heat quickly until they become soft (approximately 5 minutes).
Add the rest of the oil and vinegar. Stir well. You must have enough vinegar or the atchar will
spoil.
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