Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam.
- 250g pack ready-to-eat dried apricots
- 1 red onion , quartered
- ½ tsp dried crushed chillies
- 2 garlic cloves
- 50ml white malt vinegar
- 1 heaped tbsp light muscovado sugar
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.