Blatjang (pronounced blud‑young) is an aromatic fruit‑spicy paste traditionally served with beans and other hearty dishes. It blends dried‑fruit notes, spices and a light tang, tasting similar to chutney but with its own character.

Ingredients

6 serv.

dried apricots (ready to eat)↗250 g
red onion↗1
cut into quarters
dried ground chili↗½ tsp
garlic cloves↗2
white malt vinegar↗50 ml
light muscovado sugar↗1 tbsp
packed

Step-by-step instructions

1
Place the dried apricots in a bowl and cover with 600 ml of hot water.
2
Let sit for 30 minutes until the fruit softens and cools.
3
Transfer the apricots with the liquid to a food processor, add the remaining ingredients and blend to a smooth paste.
4
Pour the mixture into a saucepan, cover and simmer on low heat for 20‑25 minutes until the sauce thickens into a dense pulp.

Source: bbcgoodfood.com

Original recipe ↗

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