Crème fraiche-and-jalapeño atchar dip
6
Easy
20 minutes
20 minutes
“This was inspired by a recent trip to a jawdropping modern Indian restaurant in London, called BiBi. Their three-layer dip was served with cheese poppadoms the texture of rice crackers, and while I could never hope to recreate it, it reminded me of how South Africans love chip and dip – in particular that cream cheese and sweet chilli hack, which, frankly, no one should still be making.
Do this instead.” – Kate Wilson
Ingredients
Method
- 200 g Woolworths jalapeño atchar
- 2 T coriander, finely chopped
- 2 T lemon juice
- 1 green finger chilli, seeded and chopped
- 1 x 250 g tub crème fraîche
- sea salt and freshly ground black pepper, to taste
- corn chips, toasted pitas or poppadoms, for serving
Method
Ingredients
1. Blend the atchar, coriander, lemon juice and chilli until combined but not perfectly smooth. (For a hotter dip, use the whole unseeded chilli.)
2. Place the crème fraîche into the bowl you are using for the dip and season. Smooth so it becomes a layer on the bottom of the dish and top with the green chilli “chutney”.
3. Serve with corn chips, toasted pita quarters or poppadoms, which can also be done in the microwave.
Cook's note: To deep-fry curry leaves, heat 1⁄2 cup sunflower oil in a pan, add the leaves (on the stems) and fry quickly. Remove and drain on kitchen paper.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl
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