Whatshot
Amatunguluplant or the Natal Plum - Pickled - Num-Num!
Amatunguluplant or the Natal Plum - Pickled - Num-Num!
Date: 2018-02-16
Carissa macrocarpa is a shrub native to South Africa. It is commonly known as the Natal plum and, in South Africa, the large num-num. In Zulu, it is called Amathungulu or umThungulu oBomvu. Its botanical name is Carissa macrocarpa. In KZN it is often called Mutton Gula.
The plant has sweet and sour flavoured red fruits, highly perfumed white flowers and its fruits are packed full of vitamins.
Num-Num as I like to call it grows everywhere along the coast. It loves the salty soil and the ocean breeze, you can spot it as a hedge in quite a few homes on the north coast. I foraged some from the neighbours hedge. He never picks his fruit and the monkeys have their way with it.
So for the pickle you need to wash the fruit well, pat dry with a dishcloth and soak in vinegar overnight.
You will need:
+/_ 1kg of Num-Num
200ml vegetable oil
5 TBSN Pickle Atchar
200ml White wine vinegar to soak in
200ml White wine vinegar for pickle
200 gr brown sugar
Salt
Direction:
Soak the pickle in 200ml vinegar overnight
Heat the vegetable oil with the Pickle Atchar and braise the spices until they become fragrant
Mix the 200ml of vinegar with the sugar. Add to the braised spices cook until combines and bubbling.
Discard the vinegar from the copped pieces of Num-Num, salt generously and add to the boiling pickle mixture.
Cook for five minute.
Chill until cooled
Place in sterilised jars
Keep in the fridge for up to three month.
Enjoy this tangy and flavourful pickle on all your favourite foods