Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam
Prep:5 mins
Serves 6
250g pack ready-to-eat dried apricot1 red onion, quartered½ tsp dried crushed chilli2 garlic cloves50ml white malt vinegar1 heaped tbsp light muscovado sugar
STEP 1Put the apricots in a bowl and pour over 600ml boiling water.STEP 2Leave for 30 mins to soak and cool.STEP 3Tip 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.
