We have already told you about the cute but mysteriously looking komkomber chiki or West Indian Gherkin in our ingredients section. Now it is time to get cooking.
On a recent Sunday afternoon, I had lunch at Landhuis Dokterstuin, a place where locals and tourist alike come for authentic local food. I tried the dish with stewed komkomber chiki, to hopefully start up the inspiration-flow. To be honest, it was the first time I tried this veggie, because I had never known what to do with it.
But now that I am in the midst of my Caribbean food spell, things are different. Immediately several ideas came to mind. I think that they will make a great addition to a vegetable curry. And I want to pickle them. But first, I made this delicious sweet relish. Try it on a hotdog with some chipotle mayonnaise. The heat of the chipotle perfectly balances the sweetness of the relish. Enjoy!
Caribbean Sweet Pickle Relish
- 750g West Indian Gherkin (Komkomber Chiki), finely diced
- 75g red onion, finely diced
- 1 long red chili pepper, finely chopped
- 30g salt
- 250g sugar
- 250ml cider vinegar
- 2 teaspoons celery seeds
- 2 teaspoons mustard seeds
- 1 teaspoon whole allspice, wrapped in a small piece of cheesecloth
- Combine the gherkins and onion in a bowl. Pour over the salt and add enough cold water to cover. Stir to combine, cover and let stand at room temperature for at least 6 hours.
- Drain the mixture in a colander and rinse well. Drain again. Transfer to a saucepan and stir in the sugar, vinegar, celery seeds, mustard seeds and allspice. Bring to the boil over medium heat, reduce the heat and simmer uncovered for 10 minutes while stirring frequently. Let cool to room temperature. Discard the allspice and store in an airtight container in the fridge for up to 1 month.