Erikht
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Good achar recipes?I still rememver a prickly pear achar I ate in South Africa - thick, mustardy and slightly curryish. I would like to make something similar - using water melon rind - and wondered if any of you had any good recipes and/or thoughts to share before I start.
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tahir
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Interesting. Is this a heavy oil based achar like Indian ones, or more vinegary Indonesian style one?
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Erikht
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| tahir wrote: | | Interesting. Is this a heavy oil based achar like Indian ones, or more vinegary Indonesian style one? |
It wasn't very acidic, as far as I can remember, but acidic enough to be used as a relish. Also, it was thick, and the "sauce" was not truculent, but a bit like piccalilli. In South Africa, the Cape Malay cuisine seem to use more oil, while a more English-Afrikaner cuisine seem to use more vinegar, but this is no strict rule. It was not as acidic as gherkins.
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Erikht
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Well, does anybody have any good recipes they would like to share?
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sean
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Truculent? Do you often have a problem with relishes offering you out for a fight?
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Erikht
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| sean wrote: | | Truculent? Do you often have a problem with relishes offering you out for a fight? |
Translucent. For some reason the Spellcheck changed it.... I must have written traculense or something...
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tahir
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Not something that I've got much knowledge on, mighjt be more S Indian in origin. The achars we make are very oily.
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Erikht
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Well, I would like to try that too.
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tahir
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Unfortunately mum's on hols so I can't ask her but my primary concerns would be the lack of acidity and high water content. I reckon salting would be necessary, but you'd probably need to drain and then dry before adding the spices/oil
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mochyn
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| Erikht wrote: | | sean wrote: | | Truculent? Do you often have a problem with relishes offering you out for a fight? |
Translucent. For some reason the Spellcheck changed it.... I must have written traculense or something... |
I thought you were being linguistically creative and meaning hotter, more likely to fight back sort of thing.
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Erikht
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| mochyn wrote: | | Erikht wrote: | | sean wrote: | | Truculent? Do you often have a problem with relishes offering you out for a fight? |
Translucent. For some reason the Spellcheck changed it.... I must have written traculense or something... |
I thought you were being linguistically creative and meaning hotter, more likely to fight back sort of thing. |
I should have gone for that, shouldn't I?
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Erikht
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| tahir wrote: | | Unfortunately mum's on hols so I can't ask her but my primary concerns would be the lack of acidity and high water content. I reckon salting would be necessary, but you'd probably need to drain and then dry before adding the spices/oil |
I have just pickled some water melon rind, and that was salted for 24 hours before I pickled it. Off course, that pickle consists of so much sugar and vinegar that nothing will survive.
But I might just go for the vinegary one, then.
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