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Summer asparagus salad

Asparagus recipes

Summer asparagus salad

Cumberland sauce

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Cumberland sauce

5 minutes

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Cooking with

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Prawn and asparagus tarts with mascarpone

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Celery, apple and cucumber Asian slaw

Celery, apple and cucumber Asian slaw

Marmalade-glazed mosbolletjies

Marmalade-glazed mosbolletjies

40 minutes

Gooseberry spiced atchar

Atchar recipes

Gooseberry spiced atchar

30 minutes

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Gooseberry spiced atchar

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
3 cardamom pods
1 t turmeric
1 t mustard seeds
3 cloves garlic, crushed
1 x 5 cm piece ginger, grated
2 fresh chillis, chopped
2 T curry paste
½ cup red-wine vinegar
1 T dark brown sugar
300 g gooseberries
2 T fresh mint
Poppadoms, for serving

Method

Place a small saucepan over a medium to low heat and add the olive oil.
When hot, add the dry spices and fry gently for 30 seconds before adding the garlic, ginger, chilli and curry paste.
Cook for a further 2 minutes, or until fragrant. Add the red-wine vinegar, sugar, lemon rind and gooseberries and simmer for 20 minutes, or until syrupy.
Add the fresh mint just as you take the saucepan off the heat. Allow to cool and serve with crispy poppadoms.

Per serving: 1265.1 kJ, 0.2 g protein, 6 g fat, 10.1 g carbs