Small Bowl of Dried Fruit Chutney
(click to enlarge)

Dried Fruit Chutney


South Africa   -   Blatjang (Afrikaans)
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
16 days
Must		 Blatjang is the popular chutney in RSA, served with meats and used as an ingredient in recipes. This recipe has a lot more fruit and a lot less sugar than bottled chutneys, like Mrs H.S. Ball's.  

8
8
8
3-1/4
-------
3 lrg
12
1/2
1/2
1
1
1
2
3
oz
oz
oz
c
---
cl
oz
T
T
c
t
t
c
c
Dried Apricots
Dried Peaches
Raisins, white
Water, Boiling
-- Seasonings
Garlic
Onion
Coriander Seed
Salt
Brown Sugar
Ginger, Ground
Chili Powder (1)
Cider Vinegar
Malt Vinegar
Do Ahead   -   (30 min + overnight)
  1. Dice all DRIED FRUIT very small. Mix all in a large, heavy bottomed, non-reactive pot (4 qts. minimum).
  2. Boil Water and mix with Fruit. Cover and let sit overnight.
Make   -   (1-1/2 hrs - 25 min work)
  1. Crush GARLIC and chop fine. Chop ONION fine. Mix.
  2. Grind Corrander.
  3. Mix all Seasoning Items into the Fruit.
  4. Bring Chutney to a boil, stirring.
  5. Turn to a flame where the Chutney will be bubbling well, but not splattering. Do not cover.
  6. Control heat and stir often so Chutney does not burn to the pan. In 45 minutes to an hour and a quarter it will be at a consistency similar to jam, and is then done.
  7. Pack hot into sterile jars and seal tightly.
Finish   -   (2 weeks)
  1. Place Jars of Chutney in a cool place and allow it to age and mature for 2 weeks before using.
  2. Refrigerate after opening.
NOTES:

  1. Chili Powder:

      Use Chili Powder or Flake of your choice. Korean flake would be quite mild. I use Indian Khandella or Reshampatti which are significantly hot. For details see our Chili Powder & Flake page.

  2. Variations:

      I have one recipe that adds an equal amount of Dates to the Apricots, Peaches, and Raisins. The most available commercial South African Chutney is Mrs H.S. Ball's Original Chutney. It is made by several manufacturers with slight differences. Ing: Sugar, Vinegar, Dried Apricots, Dried Peaches, (contain Sulphur Dioxide), Salt, Caramel, Chili (or Spice).

  3. Comments:

      This Chutney is of Cape Malay origin (South East Asian and Indian Muslims), but the name Blatjang is an Afrikaans word of unknown derivation. As the saying goes, "Every Blatjang is a Chutney, but not every Chutney is a Blatjang". Blatjang always contains Apricots, Peaches, and Chili.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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