South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0052
Printed 03 November 2026
Side Dishes
Blatjang (Chutney - Homemade Peach/Apricot)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1kg ripe peaches or apricots, peeled, pitted, and chopped
- 500g (2 cups) White sugar
- 500ml (2 cups) Brown vinegar
- 1 large onion, finely chopped
- 2-3 cloves garlic, crushed (optional)
- 15ml (1 tbsp) grated fresh ginger
- 15ml (1 tbsp) medium curry powder
- 5ml (1 tsp) salt
- 1-2 dried red chillies, crushed (optional, for heat)
About This Recipe
A classic South African condiment, a sweet and tangy preserve often made with fruit (peaches, apricots, mangoes), vinegar, sugar, and spices. It's a staple alongside curries, braai meat, and cheese. This recipe is for a general fruit blatjang.
Preparation Instructions
- In a large, heavy-bottomed pot, combine the chopped fruit, white sugar, brown vinegar, chopped onion, crushed garlic (if using), grated ginger, curry powder, salt, and crushed chillies (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1.5 - 2 hours, or until the fruit is very soft, the mixture has thickened considerably, and most of the liquid has evaporated. The consistency should be jam-like.
- Sterilise Jars: While the chutney is cooking, sterilise glass jars and lids (wash well, then place in a preheated oven at 100°C for 15 minutes, or boil in water).
- Carefully ladle the hot blatjang into the sterilised jars, filling them to the brim. Seal immediately with the sterilised lids.
- Allow to cool completely at room temperature. Store in a cool, dark place. Once opened, refrigerate. The flavour improves with age.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/blatjang-chutney-homemade-peachapricot · Developed by Christo Lochenberg
