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
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.
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King Lapoz
[email protected]Overall, I thought this was a great recipe. It's easy to make and the results are delicious. I would definitely recommend it to others.
ADEL ELT7AWY
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I would use less chili next time.
SAVIOURS MANDEFU
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this recipe. The flavors are so well-balanced.
Rafsan siam
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
Reonnex
[email protected]I love the depth of flavor in this recipe. The combination of tomatoes, onions, and spices is perfect.
Anisha Rana
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Justs Anisur
[email protected]I've tried a few different blatjang recipes, but this one is definitely my favorite. It's the perfect balance of flavors.
Fai Ahm
[email protected]I found this recipe to be a bit too sweet for my taste. I would reduce the amount of sugar next time.
sita Dabo
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavor is amazing!
William Baier
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Mohamed Osamabooto
[email protected]This is a great recipe for using up leftover tomatoes.
Favourite Pinky
[email protected]I love the addition of the raisins and walnuts to this recipe. They give it a really nice texture and flavor.
Casey Wilson
[email protected]This was my first time making blatjang and it turned out great! The instructions were easy to follow and the result was delicious.
Andre Frederick
[email protected]I've been making this recipe for years and it's always a hit with my family and friends. It's the perfect balance of sweet, savory, and tangy.
Damian Agaba
[email protected]This is the best blatjang recipe I've ever tried! It's so flavorful and versatile. I use it as a condiment with grilled meats, as a dip for vegetables, and even as a spread for sandwiches.