Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Apricot blatjang

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
  • Serves 6
  • Easy
  • Calories 90
  • Carbohydrates 21
  • Saturated Fat 0
  • Sugar 20
  • Protein 2
  • Fat 0
  • Fibre 3
  • Salt 0.02

Nutrition per serving

  • Calories 90
  • Carbohydrates 21
  • Saturated Fat 0
  • Sugar 20
  • Protein 2
  • Fat 0
  • Fibre 3
  • Salt 0.02

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.