HOT DURBAN VEGETABLE PICKLE
In my family this is what I have seen my Gran make but she did not usually measure so please lessen the chillies etc if you wish to.
- 6 – 8 large carrots, peeled and cut
- 250 g packet green beans, topped and tailed and cut into even pieces
- ± 125 g (or more or less) green chillies, washed, making slits in the chilli will let the pickle flavour in but also make the entire dish hotter so your choice
- Optional:
- sometimes we only use carrots and chillies or you can add cauliflower florets or cubes of any other veg you love like brinjal
- 750 ml white vinegar
- 2 cups of oil
- 50 g cumin seeds
- 50 g coriander seeds
- 50 g fenugreek seeds
- 50 g mustard seeds
- 2 – 3 cinnamon sticks
- 4 tablespoons pickle masala
- 2 teaspoons crushed red chilli
- 2 teaspoons turmeric powder
Soak vegetables in 750 ml of white vinegar for an hour or 2. Strain. You can keep the vinegar for dressing other salads if you wish but it will be Hot.
Fill a broad pan or pot with 2 cups of cold oil and add in the cumin seeds, coriander seeds, fenugreek seeds, mustard seeds and 2-3 cinnamon sticks. Only then switch on your heat and let the oil warm on low so the spices infuse.
When the oil is hot add the pickle masala, crushed red chilli and turmeric powder.
Mix spices in thoroughly, keep in light motion so it toasts but doesn’t get a ‘heavy’ flavour for just a very few minutes to braise the pickle masala. Remove off heat, test and add salt as you wish as many pickle masalas contain salt.
Cool oil and mix veggies in, this ensures the veg doesn’t ‘cook’ and still has some crispness. Leave in pan so it draws flavour then bottle. Best from the next day but can be eaten immediately. Enjoy!
Recipe: Sylvia Nair
Photo: Elize de Kock
