Appelkoos Blatjang

December 19th, 2011

The first step in the process of making a real traditional Cape apricot chutney from a recipe dating from the 1700’s is drying the apricots, then soaking them in vinegar overnight. After this, they are cooked with onions, raisins and brown sugar (we use fruit sugar in our kitchen). We also add spices to give a flavoursome chutney – ideal for curries.

We hope you come and taste this sweet and sour chutney in our farmshop soon…

Hierdie is die eerste stap in die proses om ‘n blatjang resep uit die 1700’s te kook – tradisionele Kaapse blatjang.

Die appelkose word gedroog, daarna oornag geweek in asyn, en dan gekook met uie, rosyne, bruinsuiker (ons gebruik vrugtesuiker) en speserye vir ‘n geurige blatjang, ideal vir kerrie geregte.

Kom proe hierdie soet-suur blatjang binnekort in ons plaaswinkel….

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