Apricot blatjang
- Sara Buenfeld
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Serves 6
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 3.6 out of 5.9 ratingsRate
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Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam
Easily doubled
Easily halved
Freezable (Counts as 1 of 5-a-day, fat-free)
Healthy
Vegetarian
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Bobotie
A star rating of 4.7 out of 5.221 ratings
Ingredients
Nutrition
Units:
MetricUS
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250g pack ready-to-eat dried apricot
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1 red onion
quartered
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½ tsp dried crushed chilli
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2 garlic cloves
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50ml white malt vinegar
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1 heaped tbsp light muscovado sugar
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Nutrition: per serving
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kcal90
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fat0g
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saturates0g
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carbs21g
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sugars20g
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fibre3g
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protein2g
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salt0.02g
low
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Method
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step 1
Put the apricots in a bowl and pour over 600ml boiling water.
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step 2
Leave for 30 mins to soak and cool.
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step 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.
Recipe from Good Food magazine, February 2008
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A star rating of 3.6 out of 5.9 ratings
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