Apricot Blatjang Recipe

Name: Apricot Blatjang
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Ingredients: 1 pound/500 grams peaches (dried); 1/2 pound/250 grams apricots (dried); 1 pound/500 grams red onions; 1 pound/500 grams sugar; 13 1/2 ounces/400 milliliters vinegar; 3 tablespoons Worcestershire sauce; 2 teaspoons chili powder; 1 chili pepper (whole, dried); 2 teaspoons salt

Prep: 60 mins

Cook: 80 mins

Total: 2 hrs 20 mins

Servings: 48 servings

Yield: 3 pint jars

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Blatjang is a South African staple of Cape Malay origins. It is yet another example of why the country is known as the "Rainbow Nation," because in the origins of blatjang, you will find Indonesian, Malay, Indian, and Dutch influences. The name itself is very much an Afrikaans word with no Dutch association linguistically. In fact, the actual word blatjang is comparable to the Malay word "belacan" or Indonesian word "blachang" (a completely unrelated condiment to a chutney).

Chutney on the other hand is rather sweet, tangy and at times fruity. Blatjang is popularly served as a condiment with bobotie, another famous Cape Malay dish and one of South Africa's national dishes.

The distinction between fruit chutney and blatjang is that the latter almost always consists of peaches and apricots, extra heat from chiles, and a smoother consistency in comparison to chutney. Although it can be difficult to tell, there does seem to be a general consensus that every blatjang is a chutney, however not every chutney is a blatjang.

1 pound (500 grams) dried peaches
1/2 pound (250 grams) dried apricots
1 pound (500 grams) red onions
2 1/2 cups (500 grams) sugar
13 1/2 ounces (400 milliliters) distilled white vinegar
3 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 whole dried chile pepper
2 teaspoons salt

Gather the ingredients.

The Spruce / Diana Chistruga
Soak the dried peaches and apricots whole in the vinegar overnight. This allows them to rehydrate and become plump

The Spruce / Diana Chistruga
Blitz or chop them into small pieces with a food processor.

The Spruce / Diana Chistruga
Chop the onions in a food processor.

The Spruce / Diana Chistruga
Place all ingredients into a pot and heat gently for 20 minutes to allow the sugar to dissolve thoroughly.

The Spruce / Diana Chistruga
Allow to simmer at a medium heat for about 1 hour without covering, stirring occasionally.

The Spruce / Diana Chistruga
Once ready, allow sit to cool for 10 to 15 minutes prior to bottling into hot, sterilized jars.

The Spruce / Diana Chistruga

Tip

Keep sealed and store in a cool, dark place.

What Is Worcestershire Sauce?

Nutrition Facts (per serving)
72	Calories
0g	Fat
18g	Carbs
1g	Protein

Nutrition Facts
Servings: 48
Amount per serving
Calories	72
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 103mg	4%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	4%
Total Sugars 15g
Protein 1g
Vitamin C 2mg	8%
Calcium 8mg	1%
Iron 1mg	3%
Potassium 136mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.