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Nutrition Facts
Serving Size 1 (334g) Recipe makes 12 servings
Calories 224
Calories from Fat 8		(3%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 598mg		24%
Potassium 426mg		12%
Total Carbohydrate 45.2g		15%
	Dietary Fiber 2.7g	10%
	Sugars 36.6g
Protein 2.0g		3%
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Apricot and Raisin Blatjang

Recipe #314120 | 1 day | 1 day prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Potatoes Browning
Jul 16, 2008

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.

SERVES 12 -24 , 1 -2 quarts (change servings and units)

Ingredients

1/2 lb raisins
1/4 lb dried apricot
3 quarts vinegar
4 onions, finely chopped
1/2 cup fresh red chilies, 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

Directions

1
Add raisins and apricots to vinegar. Soak overnight.
2
Pour into a pot and add the rest of the ingredients.
3
Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.
4
You can ladle into sterilized jars while hot and seal. It'll last a while.
5
Serve at room temperature. Refrigerate after opening or remaining quantities.