Regional Recipe: Apricot Blatjang (Dried Apricot Chutney) - South Africa
To make about 3 cups
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.
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