by kirra » Sun Jan 18, 2009 8:42 pm
Blatjang
South African Cuisine
Ingredients:
8 ounces dried apricots, chopped
8 ounces seedless raisins
12 cups grape (wine or cider) vinegar
4 large onions, finely chopped
4 cloves garlic, crushed
1 pound brown sugar
6 1/2 ounces flaked almonds
2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground coriander
2 tablespoons mustard seeds
2 teaspoons chili powder
Preparation:
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.
Note: Use glass canning jars with screw-top lids for this recipe, and sterilize them by boiling them in water for 10 minutes. For more information on home preserving, click here.
[b][size=150]Blatjang[/size][/b]
South African Cuisine
[b]
Ingredients:[/b]
8 ounces dried apricots, chopped
8 ounces seedless raisins
12 cups grape (wine or cider) vinegar
4 large onions, finely chopped
4 cloves garlic, crushed
1 pound brown sugar
6 1/2 ounces flaked almonds
2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground coriander
2 tablespoons mustard seeds
2 teaspoons chili powder
[b]
Preparation:[/b]
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.
[b]
Note: [/b] Use glass canning jars with screw-top lids for this recipe, and sterilize them by boiling them in water for 10 minutes. For more information on home preserving, click here.