Homemade pickle, chutney or preserve

A homemade pickle, chutney or preserve is just the thing to add refreshing zing to a dish

By LEILA SAFFARIAN

Whipping up batches of chutney and pickles doesn’t have to be time-consuming – simply ensure that you are ready to tackle the challenge by having these essential items in your cupboards:
• Pickling or preserving jars
• An array of spices (bay leaves, cinnamon sticks, peppercorns, mustard seeds)
• Brown sugar
• Vinegar
• Oil (olive or vegetable)

Apple and ginger chutney

Tart, spicy and delicious with pork or game
Makes 2 small jars EASY 30 mins
15ml (1 tbsp) olive or avocado oil
1 small onion, chopped
100g fresh ginger, chopped
1 red chilli, sliced
5ml (1 tsp) mustard seeds
5ml (1 tsp) ground cinnamon
8 small – medium green apples, chopped
150g (¾ cup) light brown sugar
300ml red wine vinegar

1. Heat the oil in a large pot over medium heat. Add the onion and fry gently until soft and translucent.
2. Add the ginger, chilli, mustard seeds and cinnamon. Fry for 1 minute.
3. Add the apples, sugar and vinegar, and mix well.
4. Reduce heat to medium and simmer for 20 – 25 minutes, or until the apples have softened and most of the vinegar has evaporated (the apples should be soft but still intact).
5. Remove from heat and cool completely before spooning into sterilised preserving jars.

LEILA’S TIP
To sterilise the preserving jars, fill with boiling water and soak for 4 minutes. Soak the lids in a water bath of boiling water.

Super-easy lemon pickle

Makes 1 – 2 small jars EASY 20 mins
15ml (1 tbsp) olive or avocado oil
1 small red onion, finely chopped
15ml (1 tbsp) mustard seeds
10ml (2 tsp) coriander seeds
2,5ml (½ tsp) fennel seeds
1 red chilli, sliced
4 whole lemons, washed thoroughly and thinly sliced
juice of 4 lemons
5ml (1 tsp) Maldon Sea Salt
freshly ground black pepper, to taste
125ml (½ cup) water

1. Heat the oil in a medium saucepan over medium heat. Add the onion and fry gently until soft, 3 minutes.
2. Add the mustard, coriander, fennel seeds and chilli. Fry for 1 minute.
3. Add sliced lemons and coat the lemons in the spices. Add lemon juice, salt and pepper.
4. Add the water, mix well and cook over medium-high heat for 15 minutes, until the lemons have softened and are thick and glossy.
5. Remove from heat, cool completely and place in sterilised glass jars. Store in the fridge for up to 3 weeks.

Quick tomato and chilli chutney

So delicious on burgers (chicken, beef or fish) so be sure to make plenty!
Makes 2 small jars EASY 1 hr + 2 hrs to chill

15ml (1 tbsp) olive or avocado oil
1 red onion, chopped
2 garlic cloves, peeled and sliced
2 red chillies, sliced
5cm fresh ginger, finely chopped
2 bay leaves
1 cinnamon stick
5ml (1 tsp) ground cumin
1kg cherry, Rosa or Bella tomatoes
sea salt and freshly ground black pepper, to taste
200g (1 cup) light brown sugar
350ml red wine vinegar

1. Heat the oil in a large pot over medium heat. Add the onion and fry gently until soft, 3 minutes.
2. Add the garlic, chilli and ginger, and fry for 1 minute.
3. Add the bay leaves, cinnamon and cumin, and fry until fragrant, about 1 minute.
4. Add the tomatoes, coating them in the spices. Season. Add the sugar and vinegar, and mix well. Reduce heat to a simmer and cook slowly until soft, sticky and jam-like, about 1 hour.
5. Remove from heat, cool completely and spoon into sterilised preserving jars. Store in the fridge for up to 3 weeks.

SOURCES
Photographs by ROELENE PRINSLOO