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.

　　

Ingredients

Makes about 2,5 litres (about 2.5 quarts)

　　250 g (8 ounces) dried apricots, chopped

　　250 g (8 ounces) seedless raisins

　　3 litres (12 cups) grape (wine or cider) vinegar

　　4 large onions, finely chopped

　　4 cloves garlic, crushed

　　500 g (1 pound) brown sugar

　　200 g (6 1/2 ounces) flaked almonds

　　30 ml (2 tablespoons) salt

　　45 ml (3 tablespoons) ground ginger

　　30 ml (2 tablespoons) ground coriander

　　30 ml (2 tablespoons) mustard seeds

　　10 ml (2 teaspoons) chilli powder

　　

Step 1

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.

　　

Step 2

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.

　　Kitchen Tip:

　　Use glass canning jars with screw-top lids for this recipe, and sterilize them by boiling them in water for 10 minutes.

　　Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers