Easy Sweet and Sour Okra Recipe

by katerina on February 11, 2011

In this quick recipe, okra is stewed and pickled simultaneously for that lovely contrast of sweet and tart. It pairs perfectly with something spicy like this spicy coconut and apricot chicken curry recipe. If you don’t have apricot jam, some mango chutney would also work quite well.

Not familiar with okra? It is a large seed pod off of a plant originally cultivated in Africa. Okra is regularly seen in African, Indian, and Southern American cuisine in stews and braises. For us North Americans its appearance is most familiar in Gumbo, a stew popular in the Southern US. Though many love it, it’s texture may not be for everyone – do you like okra?

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Easy Sweet and Sour Okra Recipe

(serves 4)

1 teaspoon vegetable oil
2 tablespoons apricot jam
1/4 cup white wine vinegar
2 cups roughly chopped okra

Heat a medium saucepan over medium heat and add oil and apricot jam, stir until it starts to melt and add vinegar, bring to a simmer and add okra and a pinch of salt. Cover and reduce heat to medium low. Simmer for 10 minutes. Taste and add salt if neceesary. Servce hot.

Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time:25 minutes
Calories(approximate per serving): 55

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