We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

Swap out the burgers for these falafel sliders with mango atchar-tahini sauce for fun and tasty appetisers for all your guests to enjoy.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the mango atchar-tahini sauce
1 cup mayo
¼ cup mango atchar
1 tbsp tahini
Zest and juice of 1 lemon
For the falafel sliders
2 × 400 g tin chickpeas, drained
½ cup flour
¼ cup chopped coriander
¼ cup chopped parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1½ tbsp lemon juice
1 tbsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
½ tsp cinnamon
¼ tsp bicarbonate of soda
Salt and black pepper
Vegetable oil, to fry
8 mini pitas

METHOD
For the mango atchar-tahini sauce
1. Place all the ingredients together in a food processor and blend until smooth.
For the falafel sliders
1. Place all ingredients, except the oil, in a food processor and pulse until the mixture comes together, but still has a grainy texture. Refrigerate for 1 hour.
2. Roll the mixture into balls and then flatten into patties the size of the pitas.
3. Heat oil in a pan and shallowfry patties in batches until crisp and golden, about 5 minutes per side. Drain on paper towel.
4. Warm the pitas in the oven for 5 minutes.
5. Fill pitas with mango atchar-tahini sauce, a falafel patty, red-onion pickle, and mint or coriander.

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

Love falafel? This baked falafel with red pepper hummus and roast chickpeas is a must!

The post Falafel sliders with mango atchar-tahini sauce appeared first on MyKitchen.

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.

The post Grilled paneer and brinjals with home-made mango atchar appeared first on MyKitchen.