Braaied mielie atchar
Ingredients
- 4 cobs sweetcorn
- 1 small red pepper, diced
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar
- 1 T pickle masala
- 1 T paprika
- 1 t ground fenugreek
- 2 bird’s-eye chillies
- 2 T brown sugar
- 1 medium medium onion, diced
- 10 g fresh coriander, roughly chopped
- sea salt and freshly ground black pepper, to taste
Method
1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.
2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.
