Looking to add some delightful flavour to your meals? Look no further than the different explosive flavours found in a humble jar of atchar.
Originating from India, this delicious condiment has captured the taste buds and hearts of many. Its unique blend of tanginess, spiciness, and savoury goodness makes it a must-have with absolutely anything.
Atchar (also spelt as “achar” or “atchaar”) is a type of pickle or relish that is often associated with Indian cuisine due to its origins in the South African Indian community. It is usually made with carrots, unripe green mangoes, and chillies.
A beautiful Indian and African harmony
Over the years, the South African atchar recipe has evolved through a beautiful marriage of Indian spices and African ingredients. Today, many South Africans enjoy this culinary wonder, and many others also make a living selling it.
Murendeni Rambau, a qualified chef from Limpopo, is the founder of Vener’s delicious Atchaar. She makes her own atchar using unique techniques with a modern twist, supplying it to various supermarkets, including Roots Butchery.
“I’ve been wanting to start my own business for a while, and after having a dream about being in the atchar business, I officially kicked it off in June 2021. I quickly grew and now supply my atchar in different supermarkets, and it’s loved by many,” she says.
“I’ve always loved atchar growing up, and I still do. Its uniqueness comes from the mixture of carrots and mangoes, along with the blended spices that give it an extra-great taste. Apart from digestion, it is also proven to aid weight loss and is rich in antioxidants.”
Taste South African heritage
For Katekani Nyambe from Giyani, who started selling atchar in 2015 while doing his third year at the Tshwane University of Technology to pay for his fees, achieving such success through it is proof of how much atchar is loved by South Africans.
He also underlines that despite his qualification, he will never stop selling atchar. His business is booming and he now has a shop and delivery van.
“I was studying for a degree in operations management at the Tshwane University of Technology when I was faced with the option of quitting or finding another way to pay for my fees.
“The only thing that came to mind in those days was that I could sell atchar. I borrowed R150 from a friend, and I ordered 10 buckets of atchar, which I used to begin my business, Vha Mane Productions. Every day after class, I would sell atchar and that helped me pay off my fees and obtain my degree,” he explains.
‘Garlic hot’ steals the show
According to Nyambe, the atchar can be small, medium, or large, cut and grated, with the main flavours being plain, hot, mild, garlic, and garlic hot. The “garlic hot” flavour sells like hotcakes, and many customers buy it continuously, he adds.
Atchar’s uniqueness also lies in the fact that is incredibly versatile and can be used in various ways. It can be served as a side dish, added to sandwiches, used as a relish for grilled meats, or even stirred into rice dishes for extra flavour.
So, whether you are a culinary adventurer seeking new tastes of tradition or not, atchar is sure to captivate your taste buds. Its bold flavours and rich history will transport you to a world where food is a celebration of culture and community.
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