Optional (sliced green chillies according
to taste),
juice of one lemon
10 tablespoons of vegetable oil
(preferably mustard oil),
1 large onion finely chopped,
2 tablespoons white vinegar,
Salt to taste.
Please note that all spoonful measures are flush spoonfuls.
Method:
Clean carambole fruits.
Slice off any unsightly bits. Slice and cut into serve
size pieces. Refer to photo. Remove all seeds and
attached piths. If using green chillies, slice and cut
the chillies into serve size pieces. Remove seeds and
attached piths.
Drop carambole and chilli pieces in hot boiling
salted water, with the juice one lemon added. Allow
water to start boiling again and blanch for one minute, until slightly cooked but still
crisp. The lemon juice will preserve the colour of the
carambole pieces.
Remove from boiling water, wash
with cold water to cool down the carambole and chilli
pieces, drain and allow
to dry out.
Blend mustard seeds, turmeric
powder with garlic and a little water.
Heat oil, fry onion until
transparent. Add the mustard/garlic/turmeric paste and
some salt. Stir fry for one minute until cooked.
Add vegetables and green chillies,
mix well until well coated. Remove from heat.
Allow to cool and stir in the
vinegar.
Place in dry jars and store in
refrigerator.
Enjoy as an appetiser with dishes
like haricots rouges and bouillon bredes on rice.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
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