Apricot blatjang
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Apricot blatjang

By Sara Buenfeld

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

  • Prep:5 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 90
  • fat 0g
  • saturates 0g
  • carbs 21g
  • sugars 20g
  • fibre 3g
  • protein 2g
  • salt 0.02g

Ingredients

  • 250g pack ready-to-eat dried apricots
  • 1 red onion, quartered
  • ½ tsp dried crushed chilli
  • 2 garlic cloves
  • 50ml white malt vinegar
  • 1 heaped tbsp light muscovado sugar

Method

  1. Put the apricots in a bowl and pour over 600ml boiling water.

  2. Leave for 30 mins to soak and cool.

  3. Tip the apricots and their soaking liquid into a food processor with all the remaining ingredients, then blitz until smooth. Tip into a saucepan, then cover and simmer for 20-25 mins until thick and pulpy.

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