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5 minutes

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10 minutes

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15 minutes

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Cooking: 1–11⁄2 hours

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40 minutes

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30 minutes

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20 minutes

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45 minutes

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15 minutes

Crème fraiche-and-jalapeño atchar dip

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

200 g Woolworths jalapeño atchar
2 T coriander, finely chopped
2 T lemon juice
1 green finger chilli, seeded and chopped
1 x 250 g tub crème fraîche
sea salt and freshly ground black pepper, to taste
corn chips, toasted pitas or poppadoms, for serving

Method

1. Blend the atchar, coriander, lemon juice and chilli until combined but not perfectly smooth. (For a hotter dip, use the whole unseeded chilli.)

2. Place the crème fraîche into the bowl you are using for the dip and season. Smooth so it becomes a layer on the bottom of the dish and top with the green chilli “chutney”.

3. Serve with corn chips, toasted pita quarters or poppadoms, which can also be done in the microwave.

Cook's note: To deep-fry curry leaves, heat 1⁄2 cup sunflower oil in a pan, add the leaves (on the stems) and fry quickly. Remove and drain on kitchen paper.

Find more dip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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The Zaza Sandwich (with swanky sauce)

Boma oysters

South African curried cabbage

Sauerkraut spätzle with bockwurst

Lamb hung over the fire

5-ingredient caramelised onion tart

Heerenbone salad

Estelle’s milk tart

Braaied sweetcorn with mayo

Baba ganoush with roast red peppers

Garlic bread three ways

Crème fraiche-and-jalapeño atchar dip

Crème fraiche-and-jalapeño atchar dip

Ingredients

Method