VLEISLAND SE MANGO ATCHAR of UIE ATCHAR
- 2 groot mango’s (hulle MOET GROEN wees) ander is hulle sag en soet, en dan gis die atchar
- 1 ui
- 2 koppies olyf olie/kook olie
- 1 teelepel sout
- 1 teelepel swart peper
- 1 pakkie pekel speserye
- 50 ml bruin asyn
- 1 eetlepel kerrie poeier
- 1 eetlepel Masala (rooi)
- 1 eetlepel gekneusde rissies
- 1 teelepel mosterdsaad
Sny die mango’s van die pit af, en in klein stukkies. Sny die ui in klein stukkies en gooi alles in die olie wanneer die olie begin kook.
OLIE:
Plaas die olie, asyn en die speserye in ‘n pan en verhit todat die olie begin kook.
Voeg nou die mango en ui by en roer totdat dit weer begin kook.
Haal af en laat bietjie afkoel, skep in bottels terwyl dit nog warm is, en seël dig.
Maak seker dat die mango’s in die bottels goed onder die olie is.
Laat staan vir 10 – 14 dae, dan is dit reg om te gebruik saam met VLEIS natuurlik.
VLEISLAND’S MANGO / ONION ATCHAR
- 2 large mangoes (they MUST be GREEN) otherwise they are soft and sweet, and will ferment
- 1 onion
- 2 cups olive oil / cooking oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 packet of Pickle spices
- 50 ml brown vinegar
- 1 tablespoon curry powder
- 1 tablespoon Masala (red)
- 1 tablespoon crushed chili’s
- 1 teaspoon mustard seeds
Cut the mangoes off the pip, and in small pieces, slice the onion into small pieces and put them into the oil when the oil starts to boil.
OIL:
Pour the oil, vinegar and spices in a pan and heat until the oil starts to boil.
Add mango and onion and stir until it starts to boil again.
Remove and let cool slightly, pour in bottles while still hot, and close tightly.
Make sure that the mangoes in the bottles are well in the oil.
Let stand for about 10 – 14 days, then it’s ready to use with meat of course.
Foto en resep: Stefaans Blaauw
