Apricot and Raisin Blatjang
Member recipe

Apricot and Raisin Blatjang

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Serves 6

South African inspired chutney to go with Bobotie.

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  • 250g Dried Apricots
  • 3 handfuls of dried raisins
  • 600 ml boiling water
  • 2 Tbsp Olive Oil
  • 1 tsp Turmeric
  • 1 large onion chopped
  • 1 large garlic clove crushed or finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • Pinch of Salt
  • 1 small red chilli (from a jar is ideal) finely chopped
  • 100 ml white wine vinegar
  • 100g golden caster sugar


    1. Soak the apricots in 600ml of boiling water for 30 mins. Meanwhile, gently cook the onion in the olive oil for around 5 mins until starting to soften. Add the ground coriander and ground ginger and ensure the onion is nicely coated with the spices.
    2. Add the garlic and the chilli and cook for 2 mins. Meanwhile drain the water from the apricots but retain the liquid. Chop each apricot into 4 quarters; add to the onion and spice mixture along with the raisins and the turmeric. Stir to give everything a good coating of the spices. Add the retained apricot water.
    3. Cover and simmer for around 30 mins then add the sugar and white wine vinegar along with the salt, stir well, then simmer, uncovered for around 45 mins to one hour until it most of the liquid has evaporated and it has a sticky but not too liquid texture.
    4. Cool - Makes one large jar of chutney.

Comments, questions and tips

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15th Jan, 2012
I will definitely try this recipe, but i have really big hands. So three handfuls of raisins might be twice more than required! Could you be more specific on the approximate weight?
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