Blatjang
Blatjang is a South African chutney. There are many different varieties of this chutney, from slightly spicy to very spicy. In addition to ketchup and mayonnaise, you’ll often find blatjang on the dinner table in South Africa and it is traditionally served with dishes such as bobotie.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
50 |
g |
dried apricots |
|
2 |
|
onions, finely chopped |
|
2 |
cloves |
garlic, finely chopped |
|
20 |
g |
fresh ginger, grated |
|
1 |
|
red chilli pepper, finely sliced |
|
200 |
g |
raisins |
|
300 |
g |
sugar |
|
1 |
tsp |
mustard powder |
|
300 |
ml |
white wine vinegar |
Preparation method
- Finely chop the apricots.
- Put them in a pan together with the raisins.
- Add the vinegar and top up with water until everything is immersed.
- Cook the mixture on a low heat for two hours.
- Add the remaining ingredients and leave to thicken for an hour.
Serving suggestions
- As a component in an amuse-bouche.
- As part of a cold starter.
- As a side dish to go with a main dish.