Apricot and Fig Blatjang

[image error]Apricot and Fig Blatjang

This is a traditional South African recipe for a classic condiment that's part-way between a fruit chutney and a jam made from a blend of apricots, figs, sultanas (raisins), ginger and chilli in a vinegar base.

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

Ingredients:

3/4 cup chopped dried apricots

3/4 cup chopped dried figs

1/2 cup raisins

1 small onion, finely diced

1/2 cup apple cider vinegar

1/2 cup blanched chopped almonds

1 teaspoon fresh ginger, minced

1 teaspoon dried red chilli pepper

1 tablespoon lemon juice

salt and freshly-ground white pepper, to taste

Directions:

In a saucepan, combine the apricots, figs, raisins, onion and vinegar with just enough water to just cover all the ingredients. Bring to a boil, reduce to a simmer and cook gently for about 20 minutes, stirring frequently. By this time the mixture should have reached the thickness of runny honey (do not over-cook as the mixture will thicken further when it cols).

Meanwhile, toast the almonds until golden in an oven pre-heated to 160°C (about 8 minutes). Combine the ginger, chilli and almonds in a food processor. Season to taste then process until smooth. Stir this purée into the fruit mixture along with the lemon juice. Stir thoroughly then transfer to sterilized jars, seal and store (this is best if matured for a few weeks before use).

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