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How To Make Elgin Valley Peach Blatjang

How To Make Elgin Valley Peach Blatjang. 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

How To Make Elgin Valley Peach Blatjang:

Preparation time: 20 minutes

Cooking time: 40 minutes

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

Ingredients:

How To Make Elgin Valley Peach Blatjang
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.

How To Make Elgin Valley Peach Blatjang

How To Make Elgin Valley Peach Blatjang Recipe c/o South African stone fruit.

How To Make Elgin Valley Peach Blatjang

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How To Make Elgin Valley Peach Blatjang

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2 comments so far.

2 responses to “How To Make Elgin Valley Peach Blatjang”

  1. Miz Helen says:

    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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