Apricot blatjang

Apricot blatjang

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 5 mins Cook: 25 mins


Serves 6
Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

Nutrition and extra info

  • Counts as 1 of 5-a-day, fat-free
  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal90
  • fat0g
  • saturates0g
  • carbs21g
  • sugars20g
  • fibre3g
  • protein2g
  • salt0.02g


  • 250g pack ready-to-eat dried apricot
  • 1 red onion, quartered
  • ½ tsp dried crushed chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 garlic cloves
  • 50ml white malt vinegar
  • 1 heaped tbsp light muscovado sugar


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Nov, 2011
The texture was good and it went really well with bobotie and yellow rice. I added some cayenne (personal taste) and it was better - both in taste and color...but still, something was lacking.
Tartan Girl
7th Oct, 2011
Amanda says she has submitted a better version of this recipe but I don't see it anywhere.
2nd Sep, 2011
No real comments as I haven't tried it yet, but the method says to blend until smooth and the picture certainly doesn't look smooth. Only a minor detail anyway. Hope to try it soon.
13th Aug, 2010
I just had a South African dinner party and made all of the accompaniments to go with this lovely simple Bobotie. After reading everybody's comments re the Blatjang I decided to do some research before making mine and found that all recipes contain vinegar for this chutney and many suggest cooking the fruit in the vinegar to soften it. Some use malt vinegar others suggest cider vinegar. The misprint was definately the amount. Also as one lady suggests it needed more flavour, well again most other recipes used raisins,garlic, ginger and some even coriander. Try it again with those things added, it tastes good and don't over blend it if you prefer a more chunky chutney(My partner doesn't eat rice so I served his Bobotie with fried plantain). Also did some research as to what wine goes with this dish and South African Stellenbosch Pinotage was recommended. I love this web site and to be fair there's not usually many misprints like that one which has now been corrected.
14th Jun, 2010
Made this with the suggested yellow rice and bobotie as a meal to celebrate the world cup. All were gorgeous! And they'd all make excellent dinner party recipes as this can be made ahead, there is 40 minutes after the bobotie goes in and the rice is all made in one pot so i even had time to sit and have a glass of South African wine! Highly recommended, very tasty.
21st Apr, 2010
I made this to go with Bobotie for a South African menu - thank goodness I made it the day before it was terrible - like a very vinegary smooth jam - no texture and virtually no taste - other than the vinegar!! I think the big mistake was in pureeing all the ingredients and not adding any spices. I made up my own Blatjang recipe the following morning and it was absolutely fantastic - very tasty with lots of texture and it went down a treat with the Bobotie. I have submitted the recipe here if anybody cares to give it a try - I promise you its much better than this one.
16th Nov, 2008
I made this to go with the babootie and yellow rice. I found that it made rather a lot but my friends loved all of it and they went home with the recipes and a spare jar of the apricot. I added a bit more sugar as I thought it was too acidic. It was all very good and I will definately make it again.
11th Apr, 2008
please correct this recipe NOT 500ml of vinegar!
25th Feb, 2008
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).
18th Feb, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?