Ingredients

Method

• 4 cobs sweetcorn
• 1 small red pepper, diced
• ½ cup extra virgin olive oil
• ½ cup white wine vinegar
• 1 T pickle masala
• 1 T paprika
• 1 t ground fenugreek
• 2 bird’s-eye chillies
• 2 T brown sugar
• 1 medium medium onion, diced
• 10 g fresh coriander, roughly chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.

2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.

Cook’s note: This is delicious on pizza, served with grilled chicken, or with fried eggs and avocado.

Browse more preserves recipes here. 

Photographs: Jan Ras 
Food assistant: Mia Wentzel