Apricot And Raisin Blatjang Recipes

APRICOT AND RAISIN BLATJANG

Apricot and Raisin Blatjang image

South African inspired chutney to go with Bobotie.

Provided by mandylou

Time 1h50m

Yield Serves 6

Number Of Ingredients 13

Ingredients

250g Dried Apricots
3 handfuls of dried raisins
600 ml boiling water
2 Tbsp Olive Oil
1 tsp Turmeric
1 large onion chopped
1 large garlic clove crushed or finely chopped
1 tsp ground coriander
1 tsp ground ginger
Pinch of Salt
1 small red chilli (from a jar is ideal) finely chopped
100 ml white wine vinegar
100g golden caster sugar

Steps:

Soak the apricots in 600ml of boiling water for 30 mins. Meanwhile, gently cook the onion in the olive oil for around 5 mins until starting to soften. Add the ground coriander and ground ginger and ensure the onion is nicely coated with the spices.
Add the garlic and the chilli and cook for 2 mins. Meanwhile drain the water from the apricots but retain the liquid. Chop each apricot into 4 quarters; add to the onion and spice mixture along with the raisins and the turmeric. Stir to give everything a good coating of the spices. Add the retained apricot water.
Cover and simmer for around 30 mins then add the sugar and white wine vinegar along with the salt, stir well, then simmer, uncovered for around 45 mins to one hour until it most of the liquid has evaporated and it has a sticky but not too liquid texture.
Cool - Makes one large jar of chutney.

APRICOT AND RAISIN BLATJANG

Apricot and Raisin Blatjang image

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements.

Provided by Potatoes Browning

Categories Fruit

Time P1DT25m

Yield 1-2 quarts, 12-24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb raisins
1/4 lb dried apricot
3 quarts vinegar
4 onions, finely chopped
1/2 cup fresh red chile, seeds and stems removed, chopped (i use serranos)
1/2 lb brown sugar
1/4 cup grated gingerroot
1 tablespoon salt
2 tablespoons coriander seeds, freshly ground
2 tablespoons mustard seeds, freshly ground

Steps:

Add raisins and apricots to vinegar. Soak overnight.
Pour into a pot and add the rest of the ingredients.
Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.
You can ladle into sterilized jars while hot and seal. It'll last a while.
Serve at room temperature. Refrigerate after opening or remaining quantities.

Nutrition Facts : Calories 224.4, Fat 0.9, SaturatedFat 0.1, Sodium 598.9, Carbohydrate 45.2, Fiber 2.7, Sugar 36.6, Protein 2

APRICOT RAISIN RUGELACH

Apricot Raisin Rugelach image

Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 jar (10 ounces) apricot spreadable fruit
1-1/4 cups finely chopped walnuts
1 cup raisins
1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 tablespoons half-and-half cream

Steps:

In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

BLATJANG

Blatjang image

This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried prawns and shrimps, which were pounded with a wooden pestle and mortar; and shaped into masses resembling large cheeses. Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Early food writer; C Louis Leipoldt, described it as 'bitingly spicy, pungently aromatic, moderately smooth and a very intimately mixed association of ingredients.' There is nothing quite like blatjang to add zest to curries or braaied meat. Adjust the amount of chilli to suit your preference. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.

Provided by Lannice Snyman

Categories Condiment/Spread Garlic Onion Side Marinate Christmas Vinegar Raisin Apricot Almond Spice Winter Edible Gift Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 2,5 litres (about 2.5 quarts)

Number Of Ingredients 12

Ingredients

250 g (8 ounces) dried apricots, chopped
250 g (8 ounces) seedless raisins
3 litres (12 cups) grape (wine or cider) vinegar
4 large onions, finely chopped
4 cloves garlic, crushed
500 g (1 pound) brown sugar
200 g (6 1/2 ounces) flaked almonds
30 ml (2 tablespoons) salt
45 ml (3 tablespoons) ground ginger
30 ml (2 tablespoons) ground coriander
30 ml (2 tablespoons) mustard seeds
10 ml (2 teaspoons) chilli powder

Steps:

Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick. It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool. Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.

APRICOT BLATJANG

Apricot blatjang image

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

Provided by Sara Buenfeld

Categories Buffet, Condiment, Dinner, Side dish

Time 30m

Number Of Ingredients 6

Ingredients

250g pack ready-to-eat dried apricot
1 red onion , quartered
½ tsp dried crushed chilli
2 garlic cloves
50ml white malt vinegar
1 heaped tbsp light muscovado sugar

Steps:

Put the apricots in a bowl and pour over 600ml boiling water.
Leave for 30 mins to soak and cool.
Tip the apricots and their soaking liquid into a food processor with all the remaining ingredients, then blitz until smooth. Tip into a saucepan, then cover and simmer for 20-25 mins until thick and pulpy.

Nutrition Facts : Calories 90 calories, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

APRICOTS IN RUM-RAISIN SAUCE

Apricots in Rum-Raisin Sauce image

Provided by Lucy Metcalf

Categories Sauce Rum Dessert Quick & Easy Raisin Apricot Fall Honey Bon Appétit Portland Oregon Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 15- to 16-ounce cans whole apricots in heavy syrup, drained well, halved, pitted, syrup reserved
3 tablespoons golden raisins
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
3 tablespoons honey
Vanilla ice cream

Steps:

Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

APRICOT RAISIN JAM

Apricot Raisin Jam image

Spread for your scones, toast, or biscuits. From Country Inn and Bread and Breakfast Cookbook. The amount it makes is an estimate.

Provided by cookiedog

Categories Fruit

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup apricot preserves
1 teaspoon grated lemon peel
1/4 cup golden raisin
1/2 cup coarsely chopped walnuts (optional)
12 maraschino cherries, sliced
2 tablespoons lemon juice

Steps:

Blend the ingredients and store covered in the refrigerator.

Nutrition Facts : Calories 495.7, Fat 0.5, SaturatedFat 0.1, Sodium 67.6, Carbohydrate 131.5, Fiber 2.3, Sugar 81.6, Protein 1.9

APRICOT-RAISIN CHUTNEY

Apricot-Raisin Chutney image

Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 pound apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

Steps:

Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

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