PERSKE PIEKELS
3 kg perskesnippers
1 kg uie, gesnipper
1 kg geelsuiker
750 ml wit asyn
1 teelepel mosterd
1 eetlepel maizena
1 eetlepel sout
1 eetlepel kerrie
1 eetlepel borrie
1 teelepel fyn gemmer
Korrels piment
Kook uie sag in eie stoom.
Voeg speserye, suiker en asyn by.
Kook goed, voeg perskes by en kook tot sag. Moenie laat pap kook.
Bottel warm
PERSKE BLATJANG
12 Koppies gesnyde Perskes
1 Bottel Asyn
1 Eetlepel Kerrie
1 Teelepel Naeltjies
1 Desertlepel All-Spice
4 Groot Uie fyn gesny
1 Koppie Bruin Suiker
1 Desert Lepel Sout
1 Eetlepel Borrie
Opsioneel: Rooi Rissies, ‘n Handvol Rosyne of Sultannas
Kook alles vir ongeveer een en ‘n halwe uur en bottle warm.
MANGO RHUBARB ATJAR
3 koppies rhubarb gesny in blokkies
2 koppies mango gesny in blokkies
1 koppie asyn
2 koppie suiker
rissie
gemmer en knoffel
Proe maar en voeg by wat jy dink, dit word so 20 min vinnig gekook, bottel warm.
RESEP EN FOTO: Floraine Wasserman Venter
SULTANA BLATJANG
Kook die volgende saam:
2 koppies asyn
2 ½ koppies suiker
1 teelepel sout
Voeg 4 groot gesnyde uie by en kook saggies vir 10 minute.
Voeg by:
1 eetlepel kerriepoeier
1 teelepel borrie, gemeng met 2 eetlepels soetwyn
Voeg 1 kg sultana korrels by en kook vir 20 minute.
Roer 5 teelepels maizena, aangemaak met bietjie water by.
Kook goed deur en bottel warm.
Bron: Radio Namakwaland
MANGO CHUTNEY-BLATJANG
Gooi alles saam in konfytkastrol:
4 half ryp mangos, grof gekap
2 groot uie, gekap
190 ml soetwyn
1 koppie sultanas
2 teelepels vars gerasperde gemmer
2 klein brandrissies, gekap
2½ koppie suiker
3 koppies asyn
1 teelepel sout
1 blikkie fyn pynappel
Kook alles saam, so,1 en halwe ure tot dik.
Roer van tyd tot tyd en pasop vir aanbrand, veral na die end se kant toe.
Skep in gesteriliseerde bottels en merk.
PEACH CHUTNEY
The amount of sugar and vinegar used may seem a bit too skimpy, but it is just right for my peaches. You can adjust the recipe to the sweetness of the peaches that you use of course.
2 liter peaches, skinned, stones removed and roughly chopped (about 1,8 kg after being skinned and stoned)
1 cup vinegar
½ cup brown sugar
2 onions, finely chopped
2 cloves of garlic, finely chopped
At least 1 tablespoon freshly grated ginger
1 teaspoon salt
Optional -place the following in a cheesecloth, tied together with string:
Root ginger, measuring about 3 cm x 3 cm
1 whole dried chili
2 whole cloves
1 cinnamon stick, broken up
2 pods of cardamom
Mace (or add 1 ml ground nutmeg to the mixture)
Melt vinegar and sugar together in a large saucepan, bring to boil.
Chop onion and garlic finely and add to saucepan with grated ginger and salt. Simmer for 10 minutes
Add the chopped peaches and the cheesecloth bag with the spices, and simmer slowly in a saucepan with a lid over very low heat until the sauce has thickened.
You can use a potato masher to break the soft cooked fruit into smaller pieces. Pour chutney into sterilized hot glass jars, filling to within 1 cm of the top of each bottle. Ensure that the fruit is covered by syrup.
Notes:
Pour boiling water over peaches and let it stand until the skins are easy to peel off.
To prevent discoloration of the peaches, add them to the vinegar mixture in the pot as soon as possible after peeling.
Recipe posted by Marietjie Swart
INA SE GEPRIKTE HEELVYKONFYT
5 kg ongeskilde persvye
gelyke maat suiker
1 liter water
stukkie gemmerwortel
Prik vye, sny die steeltjies af en laat oornag in water met 3 eetlepels koeksoda staan.
Dreineer die koeksodawater die volgende dag af.
Kook met skoon water vir so 7-10 minute. Dreineer die water af.
Kook die vye, suiker, gemmer en liter water tot die stroop dik genoeg is.
Bottel warm. Hemels.
Resep geplaas deur Retha Schneider Venter