Dried fruit atchar
Makes 4 x 250 ml jars
Easy
5 minutes, plus overnight standing time
5 minutes
“My aunt Khadija is one of the best cooks I know. Growing up, I would have Friday lunch at her house while my dad went to mosque. I always remember her fish curry (which she has taught me to make) and her home-made garlic butter that is better than any other one I’ve had. When I made this recipe, I called her a few times to make sure the consistency was correct and the flavours worked. I'm happy to report that they do! This atchar is bound to go with everything on your Eid table, and you can add as much chilli as you like.” – Fatima Saib
Ingredients
Method
- 600 g mixed dried fruit
- 250 g dried apricot mebos
- 100 g dates, pitted and roughly chopped
- 2 T sugar
- 1⁄4 cup canola oil
- 4 cloves garlic, thinly sliced
- 1⁄2 t ground turmeric
- 1 t cumin seeds
- 15 curry leaves
- 1 fresh green chilli, sliced
- 3 T white vinegar
Method
Ingredients
1. Place the dried fruit in a bowl and pour over enough hot water to submerge it. Cover and allow to stand overnight. Drain, then add the mebos, dates and sugar and stir to combine. Set aside.
2. In a saucepan, gently heat the oil, garlic, turmeric, cumin and curry leaves for 4–5 minutes or until the cumin seeds pop. Take care that the spices do not burn, and the oil does not get too hot. Turn off the heat.
3. Pour the spices over the fruit mixture and stir well. Add the vinegar and mix until combined. Decant into clean jars and seal.
Cook’s note: If you prefer more heat, add 2–3 extra fresh, chopped green chillies. The atchar will keep in the fridge for a month.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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