Best 5 Apricot Blatjang Recipes
Apricot blatjang is a flavorful and versatile condiment that can be used to enhance the taste of a variety of dishes. Made with fresh apricots, vinegar, sugar, and spices, this South African delicacy is a delightful blend of sweet, sour, and savory flavors. Whether you're looking for a tangy accompaniment to grilled meats or a unique spread for your next cheese platter, apricot blatjang is sure to impress your taste buds. With its vibrant color and complex flavor profile, this homemade condiment is a must-try for any food enthusiast.
Let's cook with our 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
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
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
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
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
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
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.
APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use ripe, firm apricots for the best flavor and texture.
- If you don't have any ginger on hand, you can substitute 1/2 teaspoon of ground ginger.
- Feel free to adjust the amount of sugar in the recipe to your taste. If you like your blatjang sweeter, add more sugar. If you prefer it less sweet, reduce the amount of sugar.
- Apricot blatjang can be made ahead of time and stored in the refrigerator for up to two weeks. It can also be frozen for up to six months.
- Serve apricot blatjang as a condiment with grilled or roasted meats, poultry, or fish. It can also be used as a spread for sandwiches or crackers.
Conclusion:
Apricot blatjang is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored for up to two weeks in the refrigerator or six months in the freezer. So next time you have some ripe apricots on hand, give this recipe a try!
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