Regional Recipe: Apricot Blatjang (Dried Apricot Chutney) - South Africa

7/1/2008

To make about 3 cups

Ingredients

• 1 ½ cups coarsely chopped dried apricots
  
• 1 cup coarsely chopped onions
  
• 2 tablespoons sugar
  
• 2 cups water
  
• ¾ cup malt vinegar
  
• ½ cup blanched almonds pulverized in a blender or with a nut grinder
  
• 2 dried hot chilies, each about 2 inches long
  
• 1 tablespoon finely chopped garlic
  
• 2 teaspoons ground coriander
  
• 1 tablespoon scraped, finely chopped fresh ginger root
  
• 1 teaspoon salt

Method

Combine the apricots, onions, sugar, water and vinegar in a 1 ½ to 2 quart enameled or stainless-steel saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer uncovered for about 15 minutes, until the apricots are soft and the mixture is thick enough to hold its shape lightly in a spoon.

Transfer the apricot mixture to the jar of an electric blender, add the almonds, chilies, garlic, coriander, ginger and salt, and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is a fairly smooth puree. Taste for seasoning.

Pour the apricot blatjang into a bowl and let cool to room temperature before serving. Tightly covered and refrigerated it may safely be kept for 2 or 3 weeks.