Side Servings
Braaied mielie atchar
Makes 800 g
Easy
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.”
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
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