MANGO ATJAR (Groen)
Christine Pienaar
Ek maak 50kg op ñ slag en die mees suksesvolste een tot dusver is....
Groen magoes, skil en al gekap.
Laag kosher sout, laag mangoes. Roer goed deur.
Nou is jou mango basies gepreserveer en sal ñ hele ruk lank net so goed bly ook.
Nou kan jy jou atchar speserye ingooi na smaak en deurmeng.
Gooi rooi gekleurde sonneblom olie onder in bottel, skep atchar in en gooi bottel verder vol met olie.
Die olie MOET die atchar bedek.
MANGO ATJAR
Lettie Strydom
1 1/2 kg groen mangoes (geskil en ontpit en in 2cm stukke gesny) (jy kan ryp magoes ook gebruik dan is jou kook tyd net minder) -
500 ml wit asyn -
250g suiker -
2 uie opgekap ' -
2 eetlepels geskilde en gekapte gemmer -
1 teelepel rooipeper -
2 knoffelhuisies fyn gekap
5 heel swartpeper-korrels -
1 teelepel sout -
METODE -
Plaas al die bestandele in n pot - Voeg die suiker en asyn by en roer goed - Kook dit stadig oor lae hitte tot mango stukke sag is - bly die mengsel roer sodat dit nie onder in die pot vas brand nie - Dit sal so tussen 60 en 90 min duur hang-af hoe ryp die mango is (nog gouer as dit heel ryp is) Dit sal soos loperige konfyt lyk as dit reg is - Dan kan jy dit maar bottel Geniet dit
Lettie Strydom
1 1/2 kg groen mangoes (geskil en ontpit en in 2cm stukke gesny) (jy kan ryp magoes ook gebruik dan is jou kook tyd net minder) -
500 ml wit asyn -
250g suiker -
2 uie opgekap ' -
2 eetlepels geskilde en gekapte gemmer -
1 teelepel rooipeper -
2 knoffelhuisies fyn gekap
5 heel swartpeper-korrels -
1 teelepel sout -
METODE -
Plaas al die bestandele in n pot - Voeg die suiker en asyn by en roer goed - Kook dit stadig oor lae hitte tot mango stukke sag is - bly die mengsel roer sodat dit nie onder in die pot vas brand nie - Dit sal so tussen 60 en 90 min duur hang-af hoe ryp die mango is (nog gouer as dit heel ryp is) Dit sal soos loperige konfyt lyk as dit reg is - Dan kan jy dit maar bottel Geniet dit
HALF RYP MANGO ATJAR
2 medium firm under-ripe mangoes
1 cup salt
1 quart water
1-1/2 cups oil
2 tablespoons curry powder
2 teaspoons ground turmeric
2 tablespoons finely chopped hot chile pepper
1 tablespoon minced garlic
1 teaspoon ground fenugreek
Peel the mangos and remove flesh from the seeds. Cut fruit into 1" cubes.
Combine the salt and water in a deep bowl and stir until salt dissolves.
Drop the mangoes into the brine, cover tightly, and set aside at room temp for up to one day.
Drain well and pack them into 1 quart jar or crock.
In a small saucepan, heat 1/4 cup of the oil over low heat.
Add the curry powder and turmeric and sauté for one minute.
Add the chile peppers, garlic, and fenugreek.
Stirring constantly, pour in the remaining 1-1/4 cups of oil.
Simmer for a few minutes, then pour hot oil over the mangoes.
Cool to room temperature, then refrigerate for 3 days before serving.
2 medium firm under-ripe mangoes
1 cup salt
1 quart water
1-1/2 cups oil
2 tablespoons curry powder
2 teaspoons ground turmeric
2 tablespoons finely chopped hot chile pepper
1 tablespoon minced garlic
1 teaspoon ground fenugreek
Peel the mangos and remove flesh from the seeds. Cut fruit into 1" cubes.
Combine the salt and water in a deep bowl and stir until salt dissolves.
Drop the mangoes into the brine, cover tightly, and set aside at room temp for up to one day.
Drain well and pack them into 1 quart jar or crock.
In a small saucepan, heat 1/4 cup of the oil over low heat.
Add the curry powder and turmeric and sauté for one minute.
Add the chile peppers, garlic, and fenugreek.
Stirring constantly, pour in the remaining 1-1/4 cups of oil.
Simmer for a few minutes, then pour hot oil over the mangoes.
Cool to room temperature, then refrigerate for 3 days before serving.