red chilli Archives

Mince recipes

Sloppy Joe amagwinya

30 minutes

Asian recipes

Tamarind tofu stir-fry

10 minutes

Apple recipes

Opal® apple-coconut curry sauce

10 minutes

Dhal recipes

Dhal soup with chickpea flour dumplings

35 minutes

Air-fryer recipes

Tomato soup with air-fryer scones

20 minutes

Chakalaka recipes

Pap and chakalaka

30 minutes

Seafood recipes

Snoek ceviche

15 minutes

Asian recipes

Nam jim mushrooms

20 minutes

Butternut recipes

Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

Braai recipes

Chunky braaied chakalaka

2 hours

Citrus recipes

Pork katsu sandwich

20 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Pickled rainbow carrots

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight pickling time

Cooking Time 10 minutes

Ingredients

1 T olive oil
400 g Woolworths rainbow carrots, cleaned, skin and tops on
2 cloves garlic, sliced
1 x 1 cm piece fresh ginger, peeled and finely sliced
1 red chilli, seeded and finely sliced
1 T sugar
2 T rice vinegar
2 t fish sauce
4 T sherry vinegar

Method

1. Heat the olive oil in a frying pan. Gently fry the carrots for about 3–4 minutes. Add the garlic, ginger and chilli and soften for 2 minutes.

2. Remove the carrots from the heat, sprinkle over the sugar and pour over the remaining ingredients. Transfer to an airtight container and chill overnight.

Cook’s note: The pickle will keep for up to 2 weeks in the fridge.

Find more carrot recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Sloppy Joe amagwinya

Tamarind tofu stir-fry

Opal® apple-coconut curry sauce

Dhal soup with chickpea flour dumplings

Tomato soup with air-fryer scones

Pap and chakalaka

Snoek ceviche

Nam jim mushrooms

Carrot and cauliflower fettuccine in a creamy laksa curry

Chunky braaied chakalaka

Pork katsu sandwich

Pickled rainbow carrots

Pickled rainbow carrots

Ingredients

Method