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Stone fruit atchar with dombolo

sokonnect
sokonnect

For the Dombolo

  1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
  2. Make a well in the centre of the flour and pour in the liquids.
  3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
  4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
  5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
  6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
  7. The dombolo is done once a skewer inserted comes out clean.

For the Atchar

  1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
  2. Let the nectarines macerate for 30 minutes.
  3. In a large jug, add spices, vinegar, oil and whisk to combine.
  4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
  5. To store the atchar, divide mixture up into two 500ml preserving jars.
  6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
  7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress

Contents
This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with domboloThis stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with domboloThis stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with dombolo
  • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress

    Contents
    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with domboloThis stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with domboloThis stone fruit atchar with dombolo is a tasty mix of sweet and spicy.Stone fruit atchar with domboloIngredientsMethodStone fruit atchar with dombolo
  • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress


    This stone fruit atchar with dombolo is a tasty mix of sweet and spicy.

    The atchar is made with juicy nectarines, peaches, and plums, mixed with vinegar, oil, and spices. It’s full of flavour and has a little bit of heat.

    The dombolo is soft, fluffy steamed bread that goes perfectly with the atchar. You can enjoy this dish as a starter or serve it with a braai.

    ALSO READ: Recipe of the day: Chickpea burger

    Stone fruit atchar with dombolo

    Ingredients

    For the atchar

    • 2 Nectarines, pip removed and even sliced into eighths
    • 2 Peaches, pip removed and even sliced into eighths
    • 2 Plums, pip removed and even sliced into eighths
    • 1 tsp salt
    • 1 tsp sugar
    • 3 cloves of garlic, sliced
    • 3 bay leaves
    • 3 chillies, halved
    • 2 Tbsp pickling masala
    • 250 ml White vinegar
    • 250 ml canola/sunflower oil

    For the Dombolo

    • 6 cups cake flour
    • 1 tsp salt
    • 1 tsp sugar
    • 10g instant dry yeast
    • 1 ½ cups lukewarm water
    • 1 egg, beaten
    • ¼ cup oil

    Method

    For the Dombolo

    1. In a large bowl, combine flour, salt, sugar and yeast. In a jug, whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave it in a warm spot until it is doubled in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let it steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover it, and allow it to stand for a day before adding it to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep it refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    *This recipe was sourced from Juicy Delicious with permission.

    Print

    Stone fruit atchar with dombolo

    Dombolo recipeDombolo recipe
      • 2 Nectarines, pip removed and even sliced into eighths
      • 2 Peaches, pip removed and even sliced into eighths
      • 2 Plums, pip removed and even sliced into eighths
      • 3 cloves of garlic sliced
      • 250 ml canola/sunflower oil

    For the Dombolo

    For the Dombolo

    1. In a large bowl combine flour, salt, sugar and yeast. In a jug whisk water, egg and oil.
    2. Make a well in the centre of the flour and pour in the liquids.
    3. Mix together and knead for 15 minutes by hand. The dough should be smooth and bounce back slightly when pressed.
    4. Cover the dough and leave in a warm spot until double in size, about 1 – 2 hours.
    5. Pour water into a large sauce pan to come one third of the bowl and bring to the boil, place the dough dish into the water.
    6. Cover the saucepan and let steam for 60 minutes. Add water if the saucepan goes dry.
    7. The dombolo is done once a skewer inserted comes out clean.

    For the Atchar

    1. In a bowl add nectarines, peaches and plums. Sprinkle with sugar and salt, stirring to coat evenly.
    2. Let the nectarines macerate for 30 minutes.
    3. In a large jug, add spices, vinegar, oil and whisk to combine.
    4. Pour over nectarines, cover and allow to stand for a day before adding to sterilised jars.
    5. To store the atchar, divide mixture up into two 500ml preserving jars.
    6. Making sure nectarines are submerged while still leaving 1,5 cm of space from the lid. Keep refrigerated for up to 3 months.
    7. Serve nectarine atchar with freshly made dombolo as a starter or alongside your braai as a tasty condiment.

    NOW READ: Recipe of the day: Plum, pancetta and fresh mozzarella calzone with fresh watercress

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