How To Make Elgin Valley Peach Blatjang

Recipe c/o South African stone fruit.

Elgin Valley Peach Blatjang. This wonderful chutney is made with South African peaches or nectarines flavoured with onion, sultanas and spices. It’s a traditional accompaniment to Bobotie, a South African classic dish, and it tastes fantastic with cold meats and cheeses.

How To Make Elgin Valley Peach Blatjang:

Preparation time: 20 minutes

Cooking time: 40 minutes

Makes: 3 x 450g jars (approx.30 servings)


  • 6 South African peaches or nectarines, pitted and chopped
  • 50g sultanas or raisins 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1tsp dried chilli flakes
  • 1tsp ground ginger
  • 1tsp ground coriander
  • 2tsp mustard seeds
  • 100ml water
  • 200ml cider vinegar
  • 150g demerara or light muscovado sugar
  • 1tsp salt

How To Make:

1 Put the peaches or nectarines into a large saucepan with the sultanas or raisins, onion, garlic, chilli flakes, ginger, coriander and mustard seeds. Add the water and vinegar and slowly bring up to the boil.

2 Reduce the heat and add the sugar and salt, stirring gently until the sugar has dissolved. Simmer, without a lid, until the chutney is thick and pulpy – about 30-40 minutes.

3 Pour the chutney into warmed sterilized jars. Seal and leave to cool. Cook’s tip: Note that the chutney needs to be the correct consistency before you pot it, as it will only thicken a little more when cool.

Recipe c/o South African stone fruit.

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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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1 Comment

  1. Miz Helen
    10th December 2017 / 3:25 pm

    Your Peach Blatjang looks fantastic! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.Miz Helen

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