Canning/Inle - Page 2





Page 2 of 3 FirstFirst 1 2 3 LastLast
Results 21 to 40 of 44

Thread: Canning/Inle

  1. #21
    Join Date
    Mar 2020
    Location
    Lilongwe
    Posts
    107
    Thanked: 432

    Default Re: Canning/Inle

    Quote Originally Posted by Spiceman View Post
    Atchaar?
    That will also work. Any recipes to share? From your username you seem like the perfect person to ask.

    I would still like to can it.

  2. #22
    Join Date
    Oct 2010
    Location
    Pretoria
    Age
    50
    Posts
    732
    Thanked: 729

    Default Re: Canning/Inle

    Sorry, I cant assist you. My username is very far from who I actually am. Its a derived made up name.
    Current - 2009 Mazda BT50 3.0CRDi 4x4 d/c
    Previous - 2005 Ranger 2.5 tdi 4x2 d/c (277 422km)

  3. #23
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle


  4. #24
    Join Date
    Jul 2010
    Location
    Sydney
    Posts
    991
    Thanked: 240

    Default Re: Canning/Inle

    Water my bek nou as ek net dink aan mango atchaar.
    2014 Mitsubishi Pajero Sport
    Sorted for camping away from the crowds.

  5. #25
    Join Date
    Mar 2020
    Location
    Lilongwe
    Posts
    107
    Thanked: 432

    Default Re: Canning/Inle

    Name:  B4E0ACFB-FAAB-46F4-AF3F-DE2BC41D01A3.jpg
Views: 74
Size:  62.7 KB

    Hierdie gaan mooi loop.

    Hulle is nie vrot nie, daai is modder.
    Last edited by FantomBadger; 2020/11/19 at 10:06 PM.

  6. #26
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    n Geheimpie, as jy vars kook olie gebruik bak eenkeer chips daarin voordat jy atchar daarvan maak.

    The spicy condiment is made of raw mango, mixed with garlic, oil and spices such as paprika, chilli, barbeque and Portuguese spice, to enhance the flavour. Another key ingredient is “magic salt”, which Khan says neutralises the acidity of the mango.But his customers really love garlic. “They go crazy over it.”

    where the farmers rip and cut them, before preserving them in a mixture of salt and fenugreek. This preserves them for up to a year, which means stock is always available, although the mango-picking season is in September and October.

    Here is the recipe and you should certainly try making it back home. It is easy to make and you will agree that it is the BEST mango atchar you have ever tasted!
    Last edited by bertus; 2020/11/20 at 03:00 PM.

  7. The Following User Says Thank You to bertus For This Useful Post:


  8. #27
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Quote Originally Posted by Flip Marais View Post
    Water my bek nou as ek net dink aan mango atchaar.
    Kyk om jou rond. Jy kan atchar van omtrent enige iets maak.
    Ingredients


    • 1 kg pumpkin, cubed
    • 1 T crushed cumin seeds
    • 1 T crushed aniseed
    • 2-3 t plus 1/2 cup olive oil, plus extra to top up jars
    • 1 1/2 t fine salt
    • 4 t finely ground corlander seeds
    • 1 1/2 T finely ground fennel seeds
    • 1 T medium masala mix or curry powder of your choice
    • 2 Thai lemon leaves, finely chopped (optional)
    • 1 1/2 cups white-wine vinegar
    • 1 1/2 cup light brown sugar
    • 1 T whole yellow mustard seeds
    • 1 T whole brown mustard seeds
    • 2 t chopped fresh chilli or 1 dried chilli flakes
    • 4 cloves garlic, chopped
    • 5 green curry leaves


    Cooking Instructions

    Preheat the oven to 180C.
    Place the pumpkin cubes in a roasting pan, sprinkle with the crushed cumin and aniseed and drizzle with the 2–3 t olive oil (turn the cubes over to coat them evenly with the spices and oil).
    Bake for 30 minutes, or until the pumpkin is cooked but still holds its shape. Combine the salt, finely ground coriander, fennel and cumin seeds, the masala or curry powder and Thai lemon leaves.
    Sprinkle over the cooked pumpkin, carefully turning the cubes to coat them evenly.
    Leave to marinate for 10 to 12 hours. Place the vinegar and sugar in a saucepan and boil until the sugar is dissolved.
    Pour the pickling sauce over the pumpkin cubes. In another frying pan, heat the remaining cup olive oil, add the yellow and brown mustard seeds and cook until the mustard seeds start to pop.
    Add the chillies, garlic and curry leaves and cook for a further two minutes. Pour the mixture over the pumpkin, stir carefully and allow to cool completely.
    Bottle in sterilised jars and top up with olive oil to cover.
    https://www.tarladalal.com/top-10-achar-recipes-1
    Last edited by bertus; 2020/11/20 at 02:16 PM.

  9. The Following 3 Users Say Thank You to bertus For This Useful Post:


  10. #28
    Join Date
    Sep 2019
    Location
    Pretoria East
    Age
    47
    Posts
    299
    Thanked: 485

    Default Re: Canning/Inle

    Sorry Fantom,

    With Atchaar I'm not your girl. Lucky for you Bertus seems clued up.

    Mango chutney does sound yummy, though.

  11. #29
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Gaan lees hierdie resep en let spesifiek op die metode. Baie resepte se jy moet sout oorgooi en dan dit droogmaak en jy het dalk klaar gemengde achar spice en daar is growwe sout in. Jou achar is dan baie sout. Volg die metode ten minste of die hele resep.
    https://www.indianhealthyrecipes.com...pickle-recipe/

  12. #30
    Join Date
    Mar 2020
    Location
    Lilongwe
    Posts
    107
    Thanked: 432

    Default Re: Canning/Inle

    Mangoes is geskil, gesny en gesout. Ek gaan dit nou n week in die vensterbank in die son in n bottel laat le.

    Dan die sout afkrap en pekel. As ek oor n maand na dit gele het in die pekel nie meer aktief op die forum is nie, moenie die resep/metode volg nie.

  13. The Following 2 Users Say Thank You to FantomBadger For This Useful Post:


  14. #31
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    As jy dit eenkeer met sout laat le het moenie weer sout by sit nie dit gaan te sout wees
    Last edited by bertus; 2020/11/24 at 11:14 PM.

  15. The Following User Says Thank You to bertus For This Useful Post:


  16. #32
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Jy skil nie die mangoes nie dit dra by tot die smaak.

    Praat van smaak, Advokao op brood met achar bo op .... eat sum more

    As die mangoes begin ryp word

    https://shravskitchen.com/instant-ma...-sweet-pickle/
    https://myindianstove.com/condiments...-mango-pickle/
    http://taste.tdzire.com/2013/03/04/i...o-curry-style/
    Last edited by bertus; 2020/11/25 at 05:17 PM.

  17. #33
    Join Date
    Mar 2020
    Location
    Lilongwe
    Posts
    107
    Thanked: 432

    Default Re: Canning/Inle

    Quote Originally Posted by bertus View Post
    Jy skil nie die mangoes nie dit dra by tot die smaak.

    Praat van smaak, Advokao op brood met achar bo op .... eat sum more

    As die mangoes begin ryp word

    https://shravskitchen.com/instant-ma...-sweet-pickle/
    https://myindianstove.com/condiments...-mango-pickle/
    http://taste.tdzire.com/2013/03/04/i...o-curry-style/
    Baie atchaar kenners het met my geraas omdat ek geskil het en die put verwyder het.

    Volgende batch sal ek reg doen. Ek sal die naweek klaar maak, ek moet nog paar bestandele in die hande kry.

    Baie dankie vir die bydrae. Ek geniet dit.

  18. #34
    Join Date
    Oct 2010
    Location
    Pretoria
    Age
    50
    Posts
    732
    Thanked: 729

    Default Re: Canning/Inle

    Quote Originally Posted by FantomBadger View Post
    Baie atchaar kenners het met my geraas omdat ek geskil het en die put verwyder het.

    Volgende batch sal ek reg doen. Ek sal die naweek klaar maak, ek moet nog paar bestandele in die hande kry.

    Baie dankie vir die bydrae. Ek geniet dit.
    Een van die mees haatlike goed is die stukke pit in die gekoopte atchaar.
    Current - 2009 Mazda BT50 3.0CRDi 4x4 d/c
    Previous - 2005 Ranger 2.5 tdi 4x2 d/c (277 422km)

  19. #35
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Die pit kan jy gerus verwyder. Die rede hoekom dit in gekooptes is, is omdat die mango verwerkers masiewe kerwers het en die mangoes word net so ingegooi nadat dit gekerf is meng hulle die speserye by en word in massa sakke gegooi. So staan dit totdat daar genoeg is vir n interlink. Waar dit dan heen gaan en hoelank hulle so staan weet ek nie maar die geur maak jou rasend. Dit is jou achar en jou resep daar is nie reg en verkeerd nie solank dit lekker is. Ons le maar net eiers
    Last edited by bertus; 2020/12/04 at 06:00 PM.

  20. The Following User Says Thank You to bertus For This Useful Post:


  21. #36
    Join Date
    Oct 2014
    Location
    Vaal Triangle
    Age
    69
    Posts
    93
    Thanked: 25

    Default Re: Canning/Inle

    Nogals interesant om die "thread" te lees!

    Ek sit jaarliks met 'n kakhuis vol kwepers en
    stoof pere wat altyd maar ten gronde gaan en
    verdwyn. Maak my hart seer, enige raad sal
    waardeer word!
    The physical attributes, to this life cannot be made more or less, however can be altered to suit!!

  22. #37
    Join Date
    Mar 2008
    Location
    De Wildt
    Age
    58
    Posts
    40,380
    Thanked: 17104

    Default Re: Canning/Inle

    Anybody with a hot chakalaka recipe?
    Jakes Louw
    2012 Jeep Sahara Unlimited 3.6 V6
    Percivamus

  23. #38
    Join Date
    Oct 2010
    Location
    Pretoria
    Age
    50
    Posts
    732
    Thanked: 729

    Default Re: Canning/Inle

    Quote Originally Posted by H. erectus View Post
    Nogals interesant om die "thread" te lees!

    Ek sit jaarliks met 'n kakhuis vol kwepers en
    stoof pere wat altyd maar ten gronde gaan en
    verdwyn. Maak my hart seer, enige raad sal
    waardeer word!
    My se oorle ma het altyd kweperjellie gemaak. Dit word soos konfyt geet op brood. Sy't ook kwepers ingel. Dan werk hulle nogal gaaf met kasterd.
    Maar 'n rou kweper werk ook lekker. Jy skil hom en gooi sout oor. Dit haal die meeste suur uit. Ons het by die skool sommer die kwepers op growwe sement kaal geskuur.
    Die pere kan ook ingel word.
    Last edited by Spiceman; 2020/12/04 at 08:23 PM.
    Current - 2009 Mazda BT50 3.0CRDi 4x4 d/c
    Previous - 2005 Ranger 2.5 tdi 4x2 d/c (277 422km)

  24. #39
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Quote Originally Posted by jelo View Post
    Anybody with a hot chakalaka recipe?
    Hang af waarvan jy hou. Die basis is kool. Elke een het sy eie resep hulle gebruik goed soos blomkool,boontjies,mielies, butternut, uie knoffel ens.
    Se wat jy van hou en ek sal hulle vra.

  25. #40
    Join Date
    Dec 2007
    Location
    nelspruit
    Age
    63
    Posts
    875
    Thanked: 220

    Default Re: Canning/Inle

    Quote Originally Posted by H. erectus View Post
    Nogals interesant om die "thread" te lees!

    Ek sit jaarliks met 'n kakhuis vol kwepers en
    stoof pere wat altyd maar ten gronde gaan en
    verdwyn. Maak my hart seer, enige raad sal
    waardeer word!
    Die oumense het so gewerk soos wat die seisoen aangaan. Begin by gedroog,dan inle,jam en jelly, blatjang en dit wat oorbly stook.

  26. The Following User Says Thank You to bertus For This Useful Post:


Page 2 of 3 FirstFirst 1 2 3 LastLast

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •