Spee Chrout (Mustard Green Pickle)

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Spee Chrout (Mustard Green Pickle)

Spee Chrout (Mustard Green Pickle) is a traditional Cambodian recipe for a classic pickle of blanched mustard greens and chilli in salted and sweetened water. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Mustard Green Pickle (Spee Chrout).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+2 weeks maturing)

Makes:

2 jars

Rating:

Tags : Chilli Recipes Cambodia Recipes

Ingredients:

1.5l water (typically water used after rinsing rice would be used)
1kg fresh mustard greens, cleaned and cut into 3cm lengths
500ml water
1/2 tbsp salt
1 tbsp sugar
4 hot chillies, chopped

Method:

Bring 1.5l water to a boil in a large pan. Add the mustard greens and blanch for 1 minute then immediately turn the greens into a colander to drain.

Spread the mustard greens out on a baking tray and set aside to dry for at least 8 hours.

When dried, combine the 500ml water with salt and sugar in a small pan. Heat gently until all the sugar has dissolved then take off the heat and set aside to cool.

Pack the mustard greens and chillies into a lidded jar. Pour over the saline sugar water then press down the mustard greens until completely submerged and secure with a tight-fitting lid.

Transfer to the refrigerator and store for 2 weeks to mature before use.

Rinse the mustard greens under cold, running, water prior to use.