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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