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Blatjang
At a Glance
- Prep
- 60 minutes
- Cook
- 120 minutes
- Total
- 2 hrs 10 min
- Yield
- 2.00 / litres
Categories
- Chutney
Cuisine
- multinational
Cooking Method
- Stovetop
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Nuts — check ingredient labels
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Blatjang brings together 250 g dried apricots, chopped, 250 g raisins, seedless, 3 liters vinegar, cider in a practical dish for home cooking. It takes about 2 hrs 10 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 250 g dried apricots, chopped
- 250 g raisins, seedless
- 3 liters vinegar, cider
- 4 large onions, finely chopped
- 4 garlic cloves, crushed
- 500 g brown sugar
- 200 g almonds, flaked
- 1 1/2 tablespoons salt
- 3 tablespoons ground ginger
- 2 tablespoons ground coriander
- 2 tablespoons mustard seeds
- 3 teaspoons chili powder
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Instructions
Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick.
It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool.
Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.
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