Enjoy #MeatFreeMonday with loads of flavour, and try this wholesome grilled paneer and brinjals recipe with home-made mango atchar.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the mango atchar
5 mangoes, grated
1 tsp salt
1 cup white vinegar
4 green chillies, chopped
2 garlic cloves, grated
1 tsp grated ginger
2 tbsp masala spice
2 tbsp sugar
1 tsp chilli powder
1 tsp cumin
1 tsp coriander
½ tsp turmeric
For the grilled paneer and brinjals
8 baby brinjals, sliced
¼ cup olive oil
1 L full-cream milk
½ cup double-cream yoghurt
1½ tbsp lemon juice
½ cup mango atchar

METHOD
For the mango atchar
1. Mix the grated mangoes with the salt and let sit for 20 minutes.
2. Add the vinegar, green chillies, garlic, ginger and spice.
3. Spoon into sterilised jars and leave to pickle in the fridge for 5 days.
For the grilled paneer and brinjals
1. Preheat oven to 180°C.
2. Place the brinjals on a baking tray and drizzle with 3 tbsp oil. Roast for 30 minutes, until soft and brown.
3. Bring the milk to a rapid boil, then reduce to a simmer.
4. Add the yoghurt and lemon juice. Simmer for 2 minutes, until the milk starts to split and cheese curds begin to form. Turn off the heat and leave for 15 minutes.
5. Strain the mixture through a clean dish towel, draining the whey. Press out all the whey, twist the cloth tightly closed and leave for 10 minutes to set.
6. Tear off small pieces of paneer and roll into balls.
7. Heat the remaining 1 tbsp oil in a pan. Skewer 3 balls at a time and fry until golden, about 3 minutes per side.
8. Serve the paneer with roast brinjals and atchar, garnished with coriander and cashews.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Use your delicious new mango atchar for these pap waffles with atchar yoghurt.