Blatjang Recipes

APRICOT BLATJANG

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

Provided by Sara Buenfeld

Categories Buffet, Condiment, Dinner, Side dish

Time 30m

Number Of Ingredients 6

Apricot blatjang image

Steps:

Put the apricots in a bowl and pour over 600ml boiling water.
Leave for 30 mins to soak and cool.
Tip 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.

Nutrition Facts : Calories 90 calories, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

Ingredients

250g pack ready-to-eat dried apricot
1 red onion , quartered
½ tsp dried crushed chilli
2 garlic cloves
50ml white malt vinegar
1 heaped tbsp light muscovado sugar

BLATJANG

The accompaniment for Bobotie. Sourced from Gourment Magazine Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.

Provided by Coasty

Categories Chutneys

Time 2h10m

Yield 2 1/2 litres

Number Of Ingredients 12

Blatjang image

Steps:

Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick.
It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool.
Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.

Nutrition Facts : Calories 2230.2, Fat 51.9, SaturatedFat 4.2, Sodium 4662.6, Carbohydrate 391.6, Fiber 29.5, Sugar 322.6, Protein 31.6

Ingredients

250 g dried apricots, chopped
250 g raisins, seedless
3 liters vinegar, cider
4 large onions, finely chopped
4 garlic cloves, crushed
500 g brown sugar
200 g almonds, flaked
1 1/2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground coriander
2 tablespoons mustard seeds
3 teaspoons chili powder

BLATJANG

This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried prawns and shrimps, which were pounded with a wooden pestle and mortar; and shaped into masses resembling large cheeses. Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Early food writer; C Louis Leipoldt, described it as 'bitingly spicy, pungently aromatic, moderately smooth and a very intimately mixed association of ingredients.' There is nothing quite like blatjang to add zest to curries or braaied meat. Adjust the amount of chilli to suit your preference. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.

Provided by Lannice Snyman

Categories Condiment/Spread Garlic Onion Side Marinate Christmas Vinegar Raisin Apricot Almond Spice Winter Edible Gift Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 2,5 litres (about 2.5 quarts)

Number Of Ingredients 12

Blatjang image

Steps:

Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick. It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool. Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.

Ingredients

250 g (8 ounces) dried apricots, chopped
250 g (8 ounces) seedless raisins
3 litres (12 cups) grape (wine or cider) vinegar
4 large onions, finely chopped
4 cloves garlic, crushed
500 g (1 pound) brown sugar
200 g (6 1/2 ounces) flaked almonds
30 ml (2 tablespoons) salt
45 ml (3 tablespoons) ground ginger
30 ml (2 tablespoons) ground coriander
30 ml (2 tablespoons) mustard seeds
10 ml (2 teaspoons) chilli powder

APRICOT AND RAISIN BLATJANG

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements.

Provided by Potatoes Browning

Categories Fruit

Time P1DT25m

Yield 1-2 quarts, 12-24 serving(s)

Number Of Ingredients 10

Apricot and Raisin Blatjang image

Steps:

Add raisins and apricots to vinegar. Soak overnight.
Pour into a pot and add the rest of the ingredients.
Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.
You can ladle into sterilized jars while hot and seal. It'll last a while.
Serve at room temperature. Refrigerate after opening or remaining quantities.

Nutrition Facts : Calories 224.4, Fat 0.9, SaturatedFat 0.1, Sodium 598.9, Carbohydrate 45.2, Fiber 2.7, Sugar 36.6, Protein 2

Ingredients

1/2 lb raisins
1/4 lb dried apricot
3 quarts vinegar
4 onions, finely chopped
1/2 cup fresh red chile, seeds and stems removed, chopped (i use serranos)
1/2 lb brown sugar
1/4 cup grated gingerroot
1 tablespoon salt
2 tablespoons coriander seeds, freshly ground
2 tablespoons mustard seeds, freshly ground

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Blatjang Recipes

APRICOT BLATJANG

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

BLATJANG

BLATJANG

APRICOT AND RAISIN BLATJANG

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements.

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