Prep 10 mins
Cook 2 hrs
The accompaniment for Bobotie. Sourced from Gourment Magazine Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.
- 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
- 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.