Make the most of the season’s best produce by pickling and fermenting it in a selection of sweet and savoury recipes that are sure to add bursts of flavour and colour to any meal.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 1 cinnamon quill
- 1 tsp juniper berries (find at woolworths.co.za or yuppiechef.com)
- 3 cardamom pods, crushed
- 250ml (1 cup) white wine vinegar
- 55g white sugar
- 1 knob ginger, sliced
- 3 chillies, sliced in half lengthways
- 2 mangoes, peeled and cut into wedges
Place the cinnamon quill, juniper berries, crushed cardamom pods, vinegar, sugar, ginger slices and chilli halves in a medium saucepan. Bring to a gentle simmer over medium heat, stirring continuously until the sugar has dissolved completely.
While the liquid is simmering, place the mango wedges in a medium sterilised glass jar with a lid. Pour over the pickling liquid. Seal and refrigerate to pickle for 1 week.
Remove from fridge and roughly chop the mango wedges to create a pickled mango chutney/salsa. Serve with homemade chicken burgers for a zingy kick. Store any leftovers in a sealed jar in the fridge for up to 1 month.