Blatjang

Name: Blatjang
Yield: Makes 1 litre
Ingredients: salt and a pinch of cayenne pepper; salt and a pinch of cayenne pepper; 100 g soft brown sugar; 50 ml distilled white vinegar; ½ teaspoon ground cinnamon; ½ tablespoon ground coriander; 1 tablespoon ground ginger; 750 ml water; 2 garlic cloves, crushed; 1 hot red chilli, finely chopped (or more, according to taste); 1 onion, finely chopped; 75 g raisins; 400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened; 400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened; 400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened; 400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened; 400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened

Dried Fruit Chutney Sauce

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Blatjang is rather like a chutney, but with a smoother consistency. It is wonderful with cold meat cuts, but I particularly like it served with cheese, especially washed-rind Époisse, or creamy blue-veined Stilton.

Ingredients

400 g mixed dried fruit such as fig, apricot and pear, soaked in water until softened
75 g

Sauce
Gluten-free
Vegan

Method

Cut the dried fruit into small pieces, about 1 cm across.
Put all the ingredients in a heavy-based pan and quickly bring to the boil.
Lower the heat and simmer, uncovered, for 45 minutes-1 hour, until the fruits are thick, syrupy and broken up into a pulp