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
1
rating
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Super healthy
Counts as 1 of 5-a-day, fat-free
- Put the apricots in a bowl and pour over 600ml boiling water.
- Leave for 30 mins to soak and cool.
- 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.
Per serving
90 kcalories, protein 2g, carbohydrate 21g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g
Recipe from Good Food magazine, February 2008.
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http://www.bbcgoodfood.com/recipes/5111/
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Ingredients
- 250g pack ready-to-eat dried apricots
- 1 red onion , quartered
- ½ tsp dried crushed chillies
- 2 garlic cloves
- 50ml white malt vinegar
- 1 heaped tbsp light muscovado sugar
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Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit topped with an egg custard, not dissimilar to moussaka
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Difficulty and servings
Serves 6
Preperation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian, Super healthy
Counts as 1 of 5-a-day, fat-free
Ingredients
- 250g pack ready-to-eat dried apricots
- 1 red onion , quartered
- ½ tsp dried crushed chillies
- 2 garlic cloves
- 50ml white malt vinegar
- 1 heaped tbsp light muscovado sugar
Per serving
90 kcalories, protein 2g, carbohydrate 21g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g
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18 February 2008
livetoeat kate commented on this recipe
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25 February 2008
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11 April 2008
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