Apricot Blatjang

Apricot Blatjang is a traditional South African recipe for a classic condiment of apricots, onion, garlic, raisins and chillies in a sugar and malt vinegar base with spices that is typically served as a condiment. The full recipe is presented here and I hope you enjoy this classic South African version of: Apricot Blatjang.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Makes:

2 jars

Rating:

Tags : Chilli Recipes Vegetarian Recipes Spice Recipes South-africa Recipes

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam and is typically spiced with a hot chilli.

Ingredients:

2kg ripe apricots
1 large onion, chopped
1 garlic clove, crushed
500g seedless raisins
1 hot red chilli, finely chopped
400g white sugar
1 tsp salt
1/4 tsp cayenne pepper
2 tsp ground ginger
1 tsp custard powder (or cornflour)
500ml malt vinegar

Method:

Halve the apricots and remove the stones then combine in a pan with all the other ingredients. Slowly bring the mixture to a boil then reduce to a simmer and cook, uncovered, stirring occasionally for about 50 minutes, or until the liquid has thickened and the fruit have broken down.

Divide the resultant mixture between warmed, sterilized jars. Secure with a vinegar proof lid then set aside to cool before storing in a cool, dark, cupboard. Allow to mature for at least 4 weeks before use.