Best 3 Blatjang Recipes
Blatjang is a sweet and spicy condiment that originated in South Africa. It is made with a variety of fruits and vegetables, including tomatoes, onions, peppers, and apples. The mixture is simmered until thick and flavorful, and it can be used as a spread, dipping sauce, or marinade. There are many different recipes for blatjang, each with its own unique flavor. Some common variations include:
* **Traditional Blatjang:** This recipe uses a combination of tomatoes, onions, peppers, apples, and vinegar. It is simmered until thick and flavorful, and it has a slightly sweet and spicy flavor.
* **Cape Malay Blatjang:** This recipe adds a variety of spices to the traditional blatjang, including cloves, cinnamon, and nutmeg. It has a more complex flavor than the traditional blatjang, and it is often served as a condiment with curries or grilled meats.
* **Fruit Blatjang:** This recipe uses a variety of fruits, such as peaches, apricots, and plums, in addition to the traditional vegetables. It has a sweeter flavor than the traditional blatjang, and it is often served as a spread or dipping sauce.
No matter which recipe you choose, blatjang is a delicious and versatile condiment that can be enjoyed in many different ways. So next time you are looking for something new to try, give blatjang a try. You won't be disappointed!
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
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
Tips:
- Choose the right tomatoes: Use ripe, firm tomatoes with a good balance of sweetness and acidity. Heirloom tomatoes are a great choice for blatjang.
- Roast the tomatoes: Roasting the tomatoes concentrates their flavor and gives the blatjang a smoky, caramelized taste. You can roast the tomatoes in the oven or on a grill.
- Use a variety of spices: Blatjang is a versatile condiment that can be flavored with a variety of spices. Common spices used in blatjang include cumin, coriander, ginger, garlic, and chili peppers.
- Experiment with different fruits and vegetables: In addition to tomatoes, blatjang can be made with a variety of other fruits and vegetables, such as eggplant, zucchini, and apples. Feel free to experiment with different combinations to create your own unique blatjang.
- Use a good quality vinegar: The vinegar used in blatjang should be of good quality and have a strong flavor. Common types of vinegar used in blatjang include apple cider vinegar, white vinegar, and balsamic vinegar.
- Let the blatjang mature: Blatjang improves in flavor over time, so it's best to let it mature for at least a few weeks before eating it. You can store blatjang in a cool, dark place for up to a year.
Conclusion:
Blatjang is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a dipping sauce, a marinade, or a spread, blatjang is sure to add a burst of flavor to your next meal. So next time you're looking for a new condiment to try, give blatjang a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
