Gastronomixs

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. 

Blatjang

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 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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.

Previous page