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Monday, April 13, 2009

Three Indian South African pickle and preserves recipes

Three Indian South African pickle and preserves recipes

Salsa is so last week. Make three Indian South African pickle and preserves recipes with the African Gourmet.

Spicy Curry Mango Coconut Relish
Spicy Mango Coconut Relish 

Use Spicy Curry Mango Coconut Relish in place of relish, mustard, ketchup, and salsa. Relish is a sort of combination pickle and preserves made rather sweetly and very hot, eaten with meat, curry, and rice.

Spicy Curry Mango Coconut Relish

South African Indian Favorite


2 cups fresh coconut (substitute coconut flakes)

1 cup diced ripe mango

1 tablespoon red pepper flake (optional)

1 cup chopped fresh parsley

1 teaspoon ground curry

1 teaspoon brown sugar

½ teaspoon salt

¼ teaspoon lime juice

1 cup plain yogurt


Mix all ingredients in a bowl and store in an airtight container in the refrigerator at least 2 hours before serving.

By the way, limes make an excellent condiment too

Lime pickle is made from salted pieces of lime packed in salty, spicy liquor. It is brownish-red and the lime peels are yellow or pale green with a sour and salty taste. It is eaten as a condiment with curries and other meals. Lime pickle is a salty, sour and spicy condiment used on everything including sandwiches, meats, and vegetables. If processed correctly lime pickle can be stored for several months. Lime pickle takes many days to make but is well worth the time, your patience will be rewarded.

Tangy Tender Lime Pickle


6 limes cut into four pieces

3 cups pickling salt

1 teaspoon turmeric powder

2 tablespoons chili powder

2 teaspoons fenugreek seeds

2 teaspoons mustard seeds


Select ripe but not over-ripe limes with dark yellow skins and no sign of bruising or mold growth. Wash the limes in clean water and dip in hot water for about 5 minutes to soften the skin. Cut each lime into four pieces and soak into a saturated salt solution for 20-30 minutes.

Alternatively, pack the limes and salt in layers ensuring that the top surface is covered with juice. Ferment the packed limes for 24 hours by drying in the sun for 2-3 days. The lime skins will become brown and the pieces are soft and breakable.

After the limes are pickled, roast the spices, grind all the seeds together, and add to the limes. Fill into pots or glass jars and seal. Store in a cool place away from direct sunlight. Store for one month to allow fermentation to take place.

Re-pack in sterilized glass ensuring that no air bubbles are trapped in the pickle. Pour a thin layer of oil onto the surface of the pickle. Store in a cool place away from sunlight.

Atchar spicy vegetable pickle
Atchar spicy vegetable pickle

Since you are in an adventurous mood today try the best homemade Indian cuisine in South Africa, Atchar spicy vegetable pickle.

Atchar is a hot and spicy vegetable pickle that can be made by using different vegetables according to your vegetable taste preference and local availability.


2 cups carrots, diced

3 cups cabbage, chopped

2 hot peppers, diced

1 white onion, diced

2 teaspoons ground ginger

1 ½ tablespoons pickling salt

2 teaspoons curry powder

1 tablespoon olive oil

1 ¼ cups white vinegar


Sort the fruit and vegetables, discard any unripe, over-ripe or damaged ones. Wash and peel the vegetables. Chop into small pieces of a uniform size. Lightly cook the vegetables for about 5 minutes and mix with soft-fried onions and a blend of spices, salt, and vinegar. Heat for a further 5 minutes. The salt and vinegar act as preservatives. Hot-fill into clean sterile jars. Seal with a lid and cool to room temperature.

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