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South African Apricot Blatjang

Archbishop Desmond Tutu used the phrase “Rainbow Nation” to describe post-apartheid South Africa. Indeed, the population of South Africa is very diverse, and that can be seen in the history of this chutney with Indonesian, Dutch, Malay, and Indian influences. Blatjang is often served to accompany another South African favorite, Bobotie. (Recipe found in The Cultured Chef)


  • 1 pound peaches (dried)
  • 1/2 pound apricots (dried)
  • 1 pound red onions, chopped
  • 2 cups sugar
  • 1 cup vinegar
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • a pinch of cinnamon
  • a pinch of ground ginger


The night before: Soak the apricots and peaches in the vinegar overnight.

Chop the rehyhdrated peaches and apricots in a food processor, followed by the onions. Place the processed ingredients, plus all of the remaining ingredients in a large pot over medium-high heat. Cook for 20 minutes, stirring often. Allow for the sugar to dissolve completely

Lower the heat to medium and allow to simmer for 1 hour, uncovered. Stir occasionally.

Allow to cool for 10 to 15 minutes, then bottle in hot, sterilized jars. Store Blatjang in the refrigerator for several weeks, or process (can) to preserve for future use.