Experience the vibrant flavours of Durban with our tantalising Meat-Free Meal: Durban-inspired Veg Pickle. Selati Sugar harmonises with spices and veggies, creating a symphony of taste.
Meat Free Meals – Durban inspired Veg Pickle
Ingredients
- 300 g Onions finely chopped
- 300 g Carrots, peeled and cubed
- 2 Tbs of freshly Crushed Garlic
- 3 Peeled Whole Garlic Cloves
- 1 Tbs crushed Ginger
- 300 g Cabbage chopped
- 300 g Green Beans, cut in the similar size of the Carrot
- Pickling Spice from the Aunty at Durban Market or Local Spice Store
- 1 Lt Sunflower Oil - you may need more when bottling to ensure veg is covered - This will depend on the size jar that you choose to store the pickle
- 200 ml Vinegar
- 2 Cinnamon Sticks
- 2 Bay Leaves
- 3 Green Chillis
- Curry Leaves small handful or ¼ cup
- 1 Cup Selati White Sugar
- Salt to Taste
Method
- In a pot, heat 500ml of Sunflower oil with a Bay Leaf, Cinnamon Sticks and Curry Leaves.
- Allow to simmer without burning the leaves.
- Add chopped onion once the flavours have been infused in the oil.
- Sprinkle Salt, Pickling Spice and Sugar into the onion and cook this down until translucent.
- Add the Garlic, Carrots and cook for a further 10 minutes on low.
- Taste for Seasoning and adjust Salt where necessary. The flavour you taste here will determine your seasoning but this will develop when storing.
- At this stage you can taste to decide if you would like to add more Spices.
- Please bear in mind that you will still be adding fresh chillis later.
- Add the vinegar and allow that to cook through the pickle until the acidity is no longer harsh.
- Toss in the Cabbage, Chilli and Green Beans.
- Toss and bottle in sanitised jars. Top with oil. Always ensure the veg is covered in Oil and if not, please add more.
- Refrigerate until needed
- Best flavour will only start to develop after 2 weeks minimum.