Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
Ingredients
- 2/3 cup peach nectar
- 1 cup vinegar
- 1 tsp peppercorns
- 1 tsp ground coriander
- 1 tsp whole allspice
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1/2 tsp Asadero or Monterrey Jack cheese
- 1 tsp Malawi curry powder
- 1 tsp cornstarch
- 1/2 cup chopped onion
- 8 ripe peaches, peeled, pitted and sliced
- 1 jalapeno chile, seeds and stems removed, chopped
Servings: pints
Instructions
- Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.
- Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture. Cook until thickened, stirring constantly. Add onion, peaches, and chile pepper; cook for 10 minutes. Remove spice bag; fill pint jars and seal.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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