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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Antwi Bismark
[email protected]This blatjang is amazing! I love the smoky flavor. It's the perfect addition to a summer cookout.
koirala juna
[email protected]This is the best blatjang I've ever had! It's so flavorful and versatile. I've used it on everything from sandwiches to chicken to fish.
Day with me
[email protected]I'm not sure what went wrong, but my blatjang turned out way too spicy. I think I must have added too much chili pepper.
John Gensburg
[email protected]This blatjang is delicious! I love the combination of sweet and savory flavors. It's the perfect addition to any meal.
Malik Azan
[email protected]This is a great recipe for a quick and easy condiment. The blatjang is flavorful and versatile. I've used it on sandwiches, burgers, and even as a dipping sauce for chicken nuggets.
Wood working Tools
[email protected]I love this blatjang! It's the perfect condiment for grilled meats and vegetables. I also like to use it as a dip for chips and crackers.
Prince Rayi
[email protected]This is a great recipe! The blatjang is so easy to make and it tastes delicious. I've already made it twice and I'm sure I'll be making it again soon.
jannat akther
[email protected]I'm not a big fan of eggplant, but this blatjang is amazing! The flavors are so well balanced and it's the perfect addition to a sandwich or wrap.
R Aldana
[email protected]The blatjang is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
Isa Ismail
[email protected]This recipe is easy to follow and the blatjang is delicious. I would definitely recommend it to anyone looking for a new and flavorful condiment.
Tafadzwa Magora
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The blatjang is sweet, savory, and slightly tangy. It's the perfect addition to any meal.
Kamogeli Malupi
[email protected]This is a delicious and versatile condiment. I've used it on sandwiches, burgers, and even as a dipping sauce for fries. It's always a hit!
Mohammad. Mohin uddin
[email protected]This was my first time making blatjang and it turned out great! The flavors are so well balanced and it's the perfect addition to a cheese plate.
Elizabeth Marie
[email protected]I've made this blatjang twice now and it's a winner! The second time I added a bit of chopped ginger and it really took it up a notch.
Ellie Peters
[email protected]This blatjang recipe is a keeper! It's easy to make and the flavor is out of this world. I used it as a condiment for grilled chicken and it was a hit.