Apricot blatjang

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

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian, Super healthy

Counts as 1 of 5-a-day, fat-free

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.

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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Latest comments and suggestions

  • 18 February 2008

    livetoeat kate commented on this recipe

    This was very easy to make but I'm not sure it turned out how it was supposed to and I'm not sure I'd bother again. It seemed to have an awful lot of vinegar in it with the resulting taste being a bit...vinagary!!! I did wonder whether the amount was a misprint. The bobotie that it went with was delicious though.

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  • 25 February 2008

    Katie rated and commented on this recipe

    4 stars

    My daughter made this at the weekend and served it with tamborine chicken - very good. We added white wine vinegar - perhaps that made a difference (50ml and not 500g as stated above).

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  • 11 April 2008

    smpdit commented on this recipe

    please correct this recipe NOT 500ml of vinegar!

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian, Super healthy

Counts as 1 of 5-a-day, fat-free

Ingredients

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Per serving

90 kcalories, protein 2g, carbohydrate 21g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g

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