Apricot Blatjang

Apricot Blatjang recipe

The Spruce / Diana Chistruga

Prep: 60 mins
Cook: 80 mins
Total: 2 hrs 20 mins
Servings: 48 servings
Yield: 3 pint jars
Nutrition Facts (per serving)
72 Calories
0g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 72
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 1g
Vitamin C 2mg 8%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 136mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blatjang is a South African staple of Cape Malay origins. It is yet another example of why the country is known as the "Rainbow Nation," because in the origins of blatjang, you will find Indonesian, Malay, Indian, and Dutch influences. The name itself is very much an Afrikaans word with no Dutch association linguistically. In fact, the actual word blatjang is comparable to the Malay word "belacan" or Indonesian word "blachang" (a completely unrelated condiment to a chutney).

Chutney on the other hand is rather sweet, tangy and at times fruity. Blatjang is popularly served as a condiment with bobotie, another famous Cape Malay dish and one of South Africa's national dishes.

The distinction between fruit chutney and blatjang is that the latter almost always consists of peaches and apricots, extra heat from chiles, and a smoother consistency in comparison to chutney. Although it can be difficult to tell, there does seem to be a general consensus that every blatjang is a chutney, however not every chutney is a blatjang. 

Ingredients

  • 1 pound (500 grams) dried peaches

  • 1/2 pound (250 grams) dried apricots

  • 1 pound (500 grams) red onions

  • 2 1/2 cups (500 grams) sugar

  • 13 1/2 ounces (400 milliliters) distilled white vinegar

  • 3 tablespoons Worcestershire sauce

  • 2 teaspoons chili powder

  • 1 whole dried chile pepper

  • 2 teaspoons salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for apricot blatjang
    The Spruce / Diana Chistruga
  2. Soak the dried peaches and apricots whole in the vinegar overnight. This allows them to rehydrate and become plump

    Soak dried peaches and apricot
    The Spruce / Diana Chistruga
  3. Blitz or chop them into small pieces with a food processor.

    Blitz
    The Spruce / Diana Chistruga
  4. Chop the onions in a food processor.

    Chop onions
    The Spruce / Diana Chistruga
  5. Place all ingredients into a pot and heat gently for 20 minutes to allow the sugar to dissolve thoroughly. 

    Place ingredients into a pot
    The Spruce / Diana Chistruga
  6. Allow to simmer at a medium heat for about 1 hour without covering, stirring occasionally. 

    Allow to simmer
    The Spruce / Diana Chistruga
  7. Once ready, allow sit to cool for 10 to 15 minutes prior to bottling into hot, sterilized jars.

    Apricot blatjang
    The Spruce / Diana Chistruga

Tip

  • Keep sealed and store in a cool, dark place.

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