Apricot Peach Chutney (South African Blatjang)

Blatjang is a South African chutney made from dried fruit. Chutney, a form of relish with South Asian origins, became the mainstay of South Africa's food bottling industries over the course of the twentieth century, particularly when made with fruit. South African chutneys such as Mrs. Ball's are now world-famous brands distributed in the UK, America, Australia, and other parts of Europe. But this condiment, which is often used as an ingredient, is also easy enough to make at home. Just plan ahead so the chutney has time to mature, which can take up to a month. This recipe uses peaches, dried apricots, and raisins and makes enough to fill 3 pt-sized jars.

Chutney itself has its origins in India and other parts of South Asia. With the mixing of cultures through colonization by the British in India, traditional jams increasingly incorporated more savoury ingredients as well as spices. The Dutch had already brought enslaved South Asians to the Cape by the time chutney had gained popularity in Europe as a luxury food item; however, the popularity of chutney in South Africa came about through Cape Malay influences during the Dutch enslavement of Malays and Indonesians.

The Afrikaans word for chutney is blatjang, which may have stemmed from Indo/Malay roots of a word describing chutney. You will find the word "blatjang" on a bottle of Mrs. Ball's chutney; the word is written as the Afrikaans translation, implying that chutney and blatjang are one in the same thing. However, many South Africans will still make a distinction between fruit chutney and blatjang, with the latter almost always consisting of fresh or sundried apricots, and boasting extra heat from chilies along with a smoother consistency. Whichever word you choose, it is fair to conclude that every blatjang is a chutney, but not every chutney is a blatjang.

½ lb dried apricots (250 g)
1½ cups water, boiling
1 lb peaches (500 g)
1 lb red onions (500 g)
½ lb raisins (250 g)
1 lb sugar (500 g)
8 oz vinegar (250 mL)
2 tsp. chili powder
2 tsp. coriander
2 tsp. kosher or sea salt

Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.

Chop the apricots into chunks, reserving the soaking water.

To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.

Chop the peaches into large chunks, discarding the pits.

Chop or dice the onions.

Place all of the ingredients in a pot and cook over medium heat for 20 minutes.

Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.

Allow it to cool for 10-15 minutes. Spoon the chutney into 3 hot, sterilized pint jars.

Keep the jars sealed for 2-4 weeks prior to consuming to allow the chutney to mature.