Braaied mielie atchar

Braaied mielie atchar

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  • Makes 800 g
  • Easy
  • Meat-free wheat and gluten free
  • 20 minutes
  • 10 minutes

“Braaied mielies give a smoky sweetness to this pickle. It’s great as a side to almost anything. It won’t last the recipient a week, but can be stored in the fridge for up to two weeks.”


  • 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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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