Vegetable atchar

Vegetable atchar

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  • Makes 1 kg
  • Easy
  • 30 minutes

"I have always struggled to enjoy atchar until one day, my homie Jody gifted me a jar of her home-made vegetable atchar, which made me fall in love with the stuff! The best thing about Jody’s recipe is that the vegetables are super fresh and it’s spicy but mild and an heirloom from her grandmother, Yvonne Florence." – Khanya Mzongwana


  • 200 g cauliflower, cut into florets
  • 200 g carrots, peeled and thinly sliced diagonally
  • 100 g cabbage, shredded
  • 100 g green beans, sliced diagonally
  • 2 T coarse salt
  • 2 T sugar
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • ½ cup pickle masala (available at most spice shops)

Cooking Instructions

1. Place the vegetables in a bowl and sprinkle with salt and sugar. Massage the sugar and salt into the veggies until slightly bruised. This will help the flavours absorb more easily and make for a tasty atchar.

2. Whisk together the vinegar, oil and pickle masala and pour over the vegetables. Combine well using your hands.

3. Tightly pack the vegetables into sterilised glass jars, pushing them down with your fingers. Fill the jars up to the top. Pour the pickling liquid into the jars to cover the vegetables. Turn the jars upside down to distribute the liquid evenly.

4. Store the atchar at room temperature overnight and refrigerate after the first day.

Cook’s note: The atchar will keep for up to six months in the fridge. It’s delicious on a grilled cheese sandwich, or as a tasty pickle to accompany any meal.

Find more atchar recipes here. 

Photographer: Shavan Rahim



Jody Brand Recipe by: Jody Brand
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