- 1 small onion
- 3 Tbsp apricot jam
- 50ml brown or white vinegar
- 1-2 tsp chilli powder
- 1 piece garlic
- Pinch of salt
- A few coriander leaves (optional)
Liquidise all the above in a blender.
Add 1 tsp dried crushed chillies and stir the mixture.
Heat in microwave or stove for 5 minutes.
Allow to cool down and enjoy.
Dilute with a few drops of water to the consistency you prefer it to be.
Perfect with boerewors rolls, fried fish, as a samoosa dip or as a condiment with a stew or bredie.
Salwaa’s Homemade Blatjang / Chutney.
Salwaa Smith - Cape Malay Cooking & Other Delights.
Salwa’s mom-in-law made a living of making blatjangs, atchaas and konfyt. This is the late Aunty Gawa’s recipe from York Road, Lansdowne.