Apricot And Raisin Blatjang Recipe

Ingredients for Apricot And Raisin Blatjang

• 500g raisins
• Dried Apricot
• 500ml white wine vinegar
• 2 large onions, finely chopped
• Red Chile
• Brown Sugar
• Gingerroot
• 2 tsp salt
• Coriander Seeds
• Mustard Seeds

How to Make Apricot And Raisin Blatjang

1. Wash and chop apricots into small pieces (about 1/2 inch).
2. Finely chop the onions and garlic.
3. Combine apricots, raisins, onions, garlic, vinegar, sugar, salt, chili powder, and turmeric in a large, heavy-bottomed pot.
4. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
5. Reduce heat to low, and simmer gently for approximately 2 hours and 25 minutes, stirring occasionally. The blatjang should thicken considerably during this time.
6. Taste and adjust seasoning as needed. Add more sugar for sweetness, vinegar for tang, or chili powder for heat.
7. Once the blatjang has reached your desired consistency, remove from heat and allow to cool slightly.
8. Sterilize jars and lids. Carefully ladle the hot blatjang into the sterilized jars, leaving about 1/2 inch of headspace.
9. Wipe the rims of the jars clean, place lids and rings on tightly.
10. Process jars in a boiling water bath for 15 minutes to ensure safe canning (adjust processing time based on your altitude; consult a reputable canning guide for specific instructions).