New Product Alert: Peppadew®Atchar For An African Palate


I had the pleasure of trying out Peppadew® newly launched atchars….my first reaction was “wow, smart!”.  Atchar is big in the country and there is space in the market for a new competitor.  My second reaction was ‘Okay, they are not as oily as the others”.   Those were my reactions, you can get your hands on them and formulate your own opinions, but before you do that get to know more about the product…..


Indian food, one of South Africa’s most influential cuisines, introduced adventurous South African palates to the sweet and spicy delights of pickles and atchars. That’s why Peppadew®, a South African food brand and market leader in the pickle category, has launched a range of awesome atchars hot on the heels of its successful introduction of pickled jalapenos and pickled onions and pasta sauces.

PEPPADEW® Piquante Pepper and Garlic pasta sauce


We’re a nation big on flavour,” saysPeppadew® brand manager, Laurian Ovens, “and atchars, versatile and firm favourites in South African kitchens and an intrinsic part of South Africa’s culinary history, were a natural extension of the Peppadew® product range.We are confident that our Atchar range will tick all the boxes by adding a refreshing sharpness to every dish they accompany whilst adding exotic new flavour dimensions.”


How is Peppadew® Atchar different from others in the market? 

  • The Peppadew®mango atchar is pip free and only non-fibrous mangoes are used. They provide a far better texture and are easier to eat.
  • A good atchar requires a true lactic acid fermentation process to produce its unique and uniform taste experience. All Peppadew® Atchars are packed in lined, well-sealed drums to prevent any exposure to air making sure that true lactic acid fermentation takes place. (Lactic acid is incredibly beneficial to digestion when consumed along with fermented vegetables).
  • As a result of the strict monitoring during the controlled fermentation process, the colours of the Peppadew® Atchars are very stable (i.e. Olive green mango skin with cream coloured flesh packed in bright red oil). This is something quite unique in the atchar category where colours often vary from grey to green; a clear indication that the fermentation was not controlled.
  • The raw material is procured from GlobalGap farmers only.
  • Peppadew® Atchars have less oil than competitors at 70g per 400g
  • The Peppadew® Atchar range is fully pasteurized.
  • The sodium content of the Peppadew® Atchar range is lower than the norm at 1110mg/100g
  • The Peppadew® Mango Atchar offers a unique flavour offering with the addition of Piquanté peppers

PEPPADEW® Piquante Pepper & Garlic


The Peppadew® Atchar range consists of four variants:

Peppadew® Mild Vegetable Atchar with Piquanté Peppers

Peppadew® Hot Atchar with Piquanté Peppers

Peppadew® Mild Mango Atchar with Piquanté Peppers

Peppadew® Hot Mango Atchar with Piquanté Peppers


Recommended retail price: R22.99


PEPPADEW® Piquante Pepper & Garlic
Chicken gnocchi with Peppadew® green pepper and garlic pasta sauce

Peppadew® is offering tips on how its Atchar can be used or incorporated in meals.   Check them out below:


  • Transform plain old white rice by frying finely chopped Peppadew® Hot Vegetable Atchar with Piquanté Peppers.  Stir in the warm rice with toasted peanuts and lots of fresh coriander.
  • If you’re a fan of melted Camembert, you’ll be blown away when you add Peppadew® Mild Vegetable Atchar with Piquanté Peppers to the cheese before popping it in the oven!
  • Remember its origins and complete all your Indian meals with an array of Peppadew® Atchars. They’re also brilliant with samoosas and Indian breads, from naan and paratha to the dramatic dosa!
  • Atchar simply is the quintessential side dish, and really amps up your enjoyments of mince meals like lasagne, Cornish pasties and bobotie.
  • A fan of nachos? Pile on Peppadew® Mild Vegetable Atchar with Piquanté Peppers along with your regular Tex-Mex toppings.
  • Peppadew® Hot Vegetable Atchar with Piquanté Peppers is brilliant on burgers (see featured image) but essential on the Kota (The Township Burger), a super-tasty, super-filling stack of fried egg, Vienna, polony, ham, cheese and atchar on a quarter loaf or huge floury roll.
  • Next time you’ve got a fillet of snoek or other meaty fish to braai, forget the apricot jam. It’s pureéd Peppadew® Mild Mango Atchar with Piquanté Peppers you’re after!
  • Keep the family happy by making your pap and stew mild enough for the kids, and adding a very morish mound of Peppadew® Hot Mango Atcharwith Piquanté Peppers for the adults!


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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Seshni Padayachee

    Oh wow – I can’t wait to try this! I absolutely love Peppadew. The atchar looks amazing on all those dishes 🙂

    • Heeeey Seshni! 🙂

      They look divine, don’t they? I tried the Hot Mango Atchar with Pap and Wors…..Oh Lord! It was really good!


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