ginger Archives

Beef recipes

Bobotie cups

50 minutes

Offal recipes

Gizzards

40 minutes

Cocktail recipes

The hot cross bun martini

Easter recipes

uLoyiso’s pickled fish

1½ hours

Atchar recipes

Pickled cabbage

Egg recipes

Hoisin hake with egg-fried rice

30 minutes

Preserves and

Tamarind pickled cucumbers

Dip recipes

Nectarine chutney

40 minutes

Nectarine chutney

Serves Makes 1 jar

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T olive oil
2 small red onions, chopped
2 cloves garlic, minced
1 x 2 cm piece ginger, minced
1 t mustard seeds
3 Woolworths Flavourburst™ nectarines, roughly chopped
½ cup caster sugar
½ cup red wine vinegar
4 sprigs fresh thyme

Method

1. Heat the olive oil on a saucepan and sweat the onions, garlic, ginger and mustard seeds until fragrant and translucent.

2. Add the nectarines, sugar and vinegar and simmer for 30–40 minutes, stirring occasionally. Check the seasoning.

3. Add the thyme and turn off the heat. It will thicken while it cools. Once cooled, store in an airtight container. This is delicious with cheese, sausage rolls, pork chops or pork sausages.

Find more stone fruit recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Slow-cooked tamarind shortrib

Lamb knuckle potjie with grandma’s pot bread

Cod fillets with ginger-and-coconut curry

Yuxiang brinjal with shiitake mushroom

Bobotie cups

Gizzards

The hot cross bun martini

uLoyiso’s pickled fish

Pickled cabbage

Hoisin hake with egg-fried rice

Tamarind pickled cucumbers

Nectarine chutney

Nectarine chutney

Ingredients

Method