Apricot And Raisin Blatjang
This delightful chutney recipe combines the sweet tanginess of dried apricots and raisins with a warm blend of spices. The aromatic flavors of coriander, ginger, and turmeric infuse the chunky apricot and raisin mixture, creating a sticky and flavorful condiment perfect for enhancing your favorite dishes. With a balance of sweetness and tanginess, this homemade chutney is sure to add a burst of deliciousness to your meals.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Cool - Makes one large jar of chutney.
Yield
Serves 6
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