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Our favourite relishes

By Samara on April 27, 2015

1. Guacamole


  • 4 firm medium sized avocados
  • ¼ onion (grated)
  • 2 Tbsp chopped coriander
  • ¾ tsp ground cumin
  • generous amount of Tabasco/chilli sauce (to taste)
  • salt and black pepper
  • 1 Tbsp lime/lemon juice
  • ½ Tbsp olive oil
  • 1 medium sized tomato (de-seeded and diced)


  • Cut avocados in half and remove pips, then dice them quite finely in the skins
  • Scoop into bowl and add all other ingredients except the tomato
  • Mix together and mash slightly but not too much as this affects the flavour
  • Add in chopped tomato
  • Season to taste

2. Bread and butter pickle


  • 10 English cucumbers
  • 6 medium onions
  • 2 green peppers
  • 3 cloves garlic
  • ½ cup salt
  • 3 cups cider vinegar
  • 5 cups white sugar
  • 3 Tbsp wholegrain mustard
  • 1½ teaspoon celery salt
  • ½ teaspoon whole cloves
  • 1 Tbsp ground turmeric


  • 1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt and allow to stand approximately 3 hours
  • 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric and bring to a boil
  • 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat just before the combined mixtures return to boiling point
  • 4. Transfer to sterile containers. Seal and chill in the refrigerator – preferably for at least 1 week – before serving
  • 5. Keeps for months and is delicious served with cheese, cold meats & burgers

3. Onion marmalade


  • 6 large onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 6 tbsp olive oil
  • 3 tsp dried mixed herbs
  • 1 tsp coriander seeds
  • 3 Tbsp red wine vinegar
  • 3 Tbsp balsamic vinegar
  • 4 tbsp dark brown sugar, preferably muscovado
  • salt & black pepper to taste


  • 1. Place the sliced onions into a heavy roasting pan and add the garlic, olive oil, dried herbs and coriander seeds. Stir well to combine
  • 2. Roast for 30 minutes in the oven at 180ºC (355ºF), stirring occasionally
  • 3. Stir in the vinegar and sugar and continue to roast for another 10-20 minutes until the onions have become well caramelized and quite a dark brown. Stir occasionally and keep an eye on them to ensure that they don’t burn
  • 4. Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky
  • 5. Season to taste
  • 6. If you are not planning on using the onion marmalade immediately, wash a preserving jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel
  • 7. Place the onion marmalade into the jars and cover with a disc of wax paper before sealing the lids tightly. This will last a good couple of months stored in the refrigerator

4. Chilli sauce


  • 500g green chillies (250g for a milder sauce)
  • 100g fresh ginger
  • 100g peeled garlic cloves
  • 1 Tbsp salt
  • fresh ground black pepper
  • 250ml extra virgin olive oil


  • 1. De-seed the chillies (wear plastic gloves)
  • 2. Grate the garlic and ginger
  • 3. Add all ingredients into a food processor and process for approx. 1 minute or until desired consistency is reached
  • 4. Serve as a condiment with your favourite meal

Samara Private Game Reserve is a luxury Big Five safari destination with a difference. Guests are invited behind the scenes of a passionate conservation journey to restore a unique South African wilderness. This genuine conservation participation combines with heartfelt Karoo hospitality and breathtaking landscapes to offer a safari that feeds the soul.

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