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APRICOT (BLATJANG) CHUTNEY (Read 4462 times)
 
Jul 1st, 2011 at 12:36pm

Carolyn™   Offline
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Last time I was away my friends Ian and Brenda who were originally from South Africa suggested I should try Boboetjie in a camp oven and sent me a recipe.  Attached to it was this chutney to eat with it.  You all know by now I love pickles and chutneys and this one is another good one.  I will make up the Boboetjie for dinner to eat with it.

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APRICOT (BLATJANG) CHUTNEY

1 1/2 cups chopped dried apricots
1 1/2 cups seedless raisins
6 cups grape (wine or cider) vinegar
2 chopped large onions
2 crushed cloves of garlic
2 cups brown sugar
1/2 cup flaked almonds
1 Tablespoon salt
1 1/2 Tablespoons ground ginger
1 Tablespoon ground coriander
1 Tablespoon mustard seeds
1/2 teaspoon chilli powder (could be increased)

Overnight soak the apricots and raisins in the vinegar.

The next day mix all the ingredients together

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Cook uncovered on medium heat stirring occasionally at first and then constantly towards the end until it is reduced down to about a third and is thick should be done in 1 - 1/2 hours.  I cooked mine for two hours.  Cool a bit and pour into hot sterilised jars, seal and store in a cool dark cupboard (I usually keep mine in the fridge) and the overflow in the bowl I will just put in a tupperware container in the fridge it wont last long.

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Reply #1 - Jul 1st, 2011 at 1:31pm

Michaelb   Offline
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Caroline Springs, Victoria, Australia

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Carolyn bottle t Coolhe normal way
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #2 - Jul 1st, 2011 at 2:03pm

Carolyn™   Offline
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I would do the same as I do with the onion marmalade Michaelb Smiley
 

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Reply #3 - Jul 9th, 2016 at 8:00pm

Barefoot Barrister   Offline
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This reads as a very mild version of "Bklakchang" as made by aboriginal people in Nth Queensland, Top End NT and , I believe in the Kimberly.  The local version appears to more resemble pickled Birds Eye chillis.  It is incredibly hot and normally beyond my capacity.  My wife (Aboriginal from Qld who can't stand the heat I put in when I cook from scratch with milder chillis) eats it by the spoonful.  Go figure.  Struck by the similarity in the names and wonder at the connection.  Perhaps Boer War.
 
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