Beet Blatjang - Bottel en Bêre Resepte
6 koppies gaar beet (gerasper, blokkies of skywe gesny)
2 uie fyn gekap.
Kook sous 2koppies asyn,
11/2 koppie water,
1/2 teelepel gemmer.
​Meng 3 eetlepels maziena met bietjie water en kook sous en beet saam vir 15minute . Bottel warm. Jy kan die resep maar verdubbel dit is baaaaaie lekker!
Kook 2 kop wit asyn en 2 kop suiker saam tot opgelos.
6 kop gaar beet gerasper
2 kop uie gerasper
Voeg by die asynwater en kook goed deur.
Voeg1eetlepel kerrie by.
2 Eetlepels maizena met bietjie asynwater tot pasta en roer by.
Kook verder vir 10 min.Skep in gesteriliseerde flesse
2 koppies bruin druiweasyn
6 k gaar beet geskil en in blokkies gesny
3 eetlepels mielieblom aangemaak met n bietjie water
Meng suiker en asyn saam in n kastrolverhit oor lae hitte en roer tot die suiker opgelos is voor dit begin kook.
Bring tot kookpunt en voeg die beet en uie by.
Laat prut vir 10 minute lank.
Voeg die kerriepoeier en sout by.
Laat prut nog 5 minute.
Voeg die mielieblom by en kook goed deur.
Skep die mengsel in skoon gesteriliseerde flesse.
Lewer 1.4 l blatjang
Makes ± 1,5 litres. This chutney will keep for at least 6 months unopened. Once opened store in the fridge.
500 ml red wine vinegar 250 g treacle sugar (310 ml) 1 kg beetroot - peeled and finely chopped or grated 2 large onions - sliced 4 Granny Smith apples - peeled and grated 5 ml crushed dried chillies (1tsp) 5 ml salt (1tsp) 5 ml ground cinnamon (1tsp) 2 ml ground cloves (¼ tsp) 2 ml black pepper (¼ tsp) 5 cloves of garlic - crushed 15 ml fresh grated ginger (1 tbsp)
Heat the vinegar in a large heavy saucepan and add the treacle sugar. Dissolve the sugar over low heat and then bring to a boil. Add the remaining ingredients into the pot and simmer for about 30 minutes or until most of the liquid has evaporated and the beetroot is soft. Bottle in sterilised jars while still hot and close immediately.
1½ kg cooked beetroot - diced into small cubes 450 g Granny Smith apples - finely chopped 450 g onions - finely chopped 450 g granulated sugar 600 ml white wine vinegar 2 teaspoon sea salt
Put the chopped onion and vinegar into a large saucepan and heat this gently until it starts to simmer. Add the beetroot, apple, sugar and sea salt and bring the mixture to the boil. Reduce the heat, cover and simmer gently until the chutney starts to thicken. Remove the lid and let the liquid reduce. Spoon the chutney into hot sterile jars and seal the jars immediately. Store in a dark cool place but refrigerate once opened.
BEETBLATJANG MET KERRIE
Meng en bring tot kookpunt :