Apricot and Raisin Blatjang

Potatoes Browning's Note:

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements.

• Total Time: 24 hrs 25 mins
• Prep Time: 24 hrs
• Cook Time: 25 mins

Ingredients:

Serves: 12-24

Yield: 1.0 quarts

• 1/2 lb raisins
• 1/4 lb dried apricot
• 3 quarts vinegar
• 4 onions, finely chopped
• 1/2 cup fresh red chile, seeds and stems removed, chopped (i use serranos)
• 1/2 lb brown sugar
• 1/4 cup grated gingerroot
• 1 tablespoon salt
• 2 tablespoons coriander seeds, freshly ground
• 2 tablespoons mustard seeds, freshly ground

Directions:

1. Add raisins and apricots to vinegar. Soak overnight.
2. Pour into a pot and add the rest of the ingredients.
3. Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.
4. You can ladle into sterilized jars while hot and seal. It'll last a while.
5. Serve at room temperature. Refrigerate after opening or remaining quantities.

Reviews

[921351]

OMG this is so amazing! The tang of the vinegar works beautifully with the sweetness of the fruit. I can't get enough of it!!