- Ingredients: 28
- Serves: 2
Blatjang with dried apricots, chopped, seedless raisins, litres grape vinegar, large onions, finely chopped, cloves garlic, crushed, brown sugar, flaked almonds, salt, ground ginger, ground coriander, mustard seeds, chilli powder.
- 250 gram dried apricots, chopped
- 250 gram seedless raisins
- 3 litres grape vinegar
- 4 large onions, finely chopped
- 4 cloves garlic, crushed
- 500 gram brown sugar
- 200 gram flaked almonds
- 30 milliliter salt
- 45 milliliter ground ginger
- 30 milliliter ground coriander
- 30 milliliter mustard seeds
- 10 milliliter chilli powder
- 1 cup mayonnaise
- 2 tbsps. tomato paste
- 2 tbsps. finely chopped onion
- 1 tbsp. finely chopped green bell pepper
- 1 tbsp. finely chopped red bell pepper
- 1 tbsp. fresh lemon juice
- 1/4 tsp. salt
- Special equipment: a deep-fat thermometer
- 1/2 cup mascarpone
- 2 tbsps. finely grated Parmigiano-Reggiano
Whisk together in medium bowl:
- *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
- **Available at some supermarkets and specialty shops or at earthy.com.
- 8 ramekins or aluminum foil muffin cups
- Step 1 Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit.
For this step you will need
- Step 2 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.
- Step 3 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.
|Calories 768||Carbohydrates 165 g (55%)|
|Fat 14 g (22%)||Protein 11 g (22%)|
|Saturated Fat 1 g (6%)||Sodium 1,839 mg (77%)|
|Polyunsaturated Fat 3 g||Fiber 11 g (45%)|
|Monounsaturated Fat 8 g||Cholesterol 0|