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blatjang

{{Short description|South African chutney made of dried fruit}}

Blatjang is a South African chutney made of dried fruit (usually apricots) and chillies cooked in vinegar and a staple in most South African households, served as a condiment with South African meat dishes like bobotie and braai.

Overview

Blatjang is a South African chutney made of dried fruit (usually apricots) and chillies cooked in vinegar and a staple in most South African households, served as a condiment with South African meat dishes like bobotie and braai.{{Cite web|title=blatjang - definition of blatjang in A Dictionary of South African English - DSAE|url=https://dsae.co.za/entry/blatjang/e00825|access-date=2021-08-08|website=dsae.co.za}}

Blatjang has Cape Malay origins with Indonesian, Malay, Indian and Dutch influences, reflecting South Africa's diverse culture. Blatjang is an Afrikaans word that can be drawn from “belacan” in Malay or “blachang” in Indonesian, which is an unrelated condiment to chutney.{{Cite web|title=Apricot Blatjang|url=https://www.thespruceeats.com/apricot-blatjang-recipe-39472|access-date=2021-08-08|website=The Spruce Eats|language=en}}

Also See

{{portal|Food}}

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  • {{annotated link|Dahi chutney}}
  • {{annotated link|Furikake}} eaten similarly to dry chutney
  • {{annotated link|Sooth (chutney)}}

  • {{annotated link|List of chutneys}}
  • {{annotated link|List of condiments}}
  • {{annotated link|Dipping sauce#List of common dips|List of dips}}

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References

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{{South African cuisine}}

{{South Africa topics}}

Category:South African cuisine

Category:Condiments

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