Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
2 cup of fresh carrots (peeled, sliced into size suited 2 dozen white round pickle onions1 handful red bird eyes chillies1 ½ cups white vinegar Salt tasting and adjustments your preference 1 large clean washed and aired jarSugar sprinkling
Peel carrots and pickle onions , wash, drain dab with clean kitchen towel. Cut carrots into size preferences. Remove stem from chillies, wash Dab, and set aside. In a large clean jar, place carrot, at the bottom, sprinkle some salt,pour in white vinegar followed by pickle onions salt again sprinkle in red chillies and top with balance of vinegar. Finish off with sprinkling in sugar. Close lid, and allow the juices, seasoning to fuse. In a week's time this should be perfect, use a long handle spoon to toss. It's best eaten with a crunch..... Eventually the vinegar will soak, this will depend on your preference, as individuals taste differs..
Bon appetite ❤️Shu-Hani ❤️
INFO & TIPS
Serve these with battered hake and chips... The Cape Malay style..
14 Nov 2021
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