Blatjang
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.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
YIELD: 2 1/2 litres
UNITS: US
INGREDIENTS
Nutrition- 250g dried apricots, chopped
- 250
- 3
- 4
- 4
- 500
- 200g almonds, flaked
- 1 1⁄2tablespoons salt
- 3tablespoons ground ginger
- 2tablespoons ground coriander
- 2tablespoons mustard seeds
- 3teaspoons chili powder
Advertisement
DIRECTIONS
- 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.
Advertisement