Ingredients for Apricot And Raisin Blatjang
- 1 1/2 cups raisins
- 3 cups dried apricots
- 2 1/4 cups cider vinegar
- 3 cups chopped onions
- 1/2 - 1 teaspoon red pepper flakes
- 1 1/2 cups packed light brown sugar
- 2 tablespoons ground ginger
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 2 teaspoons dry mustard
- 6 cloves garlic, minced
- 1 teaspoon turmeric
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How to Make Apricot And Raisin Blatjang
- Wash and chop apricots into small pieces (about 1/2 inch).
- Finely chop the onions and garlic.
- Combine apricots, raisins, onions, garlic, vinegar, sugar, salt, chili powder, and turmeric in a large, heavy-bottomed pot.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to low, and simmer gently for approximately 2 hours and 25 minutes, stirring occasionally. The blatjang should thicken considerably during this time.
- Taste and adjust seasoning as needed. Add more sugar for sweetness, vinegar for tang, or chili powder for heat.
- Once the blatjang has reached your desired consistency, remove from heat and allow to cool slightly.
- Sterilize jars and lids. Carefully ladle the hot blatjang into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, place lids and rings on tightly.
- 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).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
146g
Fat
0g
Carbs
15g
