Chutney or Blatjang is a classic South African delight. It belongs to the Cape Malay- cuisine. It is one of the oldest recipes and was originally eaten with yellow rice, curries, and meat. There are many variants of this recipe today and it can be made with different types of ingredients. Typically, it is served as a side dish with the main course. It adds flavor to the main course and complements it. This traditional item is a perfect condiment. It can be served with any type of cuisine that requires spicing up.
Blatjang is a thick and shiny chutney primarily made from apricots and dates. It is pungent and spicy with a smooth texture. It has other ingredients too and is eaten with Bobotie. It is a blend of chutney and jam, since it has fruits as well as vegetables. This African dish can be bottled and sealed to be served as an accompaniment. It has a shelf life of up to one year when refrigerated. The recipe is quite simple and can be made at home too.
The most commonly used ingredients of Blatjang includes ripe apricots, but can be subsitututed for peaches or ripe mango. Other ingredients include raisins or dates, onion, garlic, cayenne pepper, brown sugar, salt, ginger, fresh mustard, vinegar and red chili. The preparation method is quite simple. It involves removing the pits from apricots or peaches and seeds from raisins before mixing them and boiling over low temperature. Another variation of the Blatjang may include figs and roasted almonds. Our Ukuva Spices, which include Rainbow Pepper and Chile Pepper Salt would be a great substitution of spice from regions of Africa such as Zanzibar and Madagascar.
Don't forget to explore our wide selection of wooden and bone batik kitchenware. Our Divided Olive Wood Serving Bowl and condiment spoons would be a beautiful way to present your freshly made Blatjang...
Whatever version you fancy, there is a variety of chutney to choose from, which will compliment any fall meal…happy cooking!