Apricot blatjang (chutney)

This is an original Cape recipe and as much as Mrs Balls rocks. If you make it yourself – it’s just way better.

2kg ripe apricots
1 large onion peeled and roughly chopped
2 cloves of garlic finely chopped
500grams seedless raisins
400 grams brown sugar
¼ teaspoon cayenne pepper
1 teaspoon salt
small knob of ginger finely grated
small dollop of fresh mustard
500mls of vinegar

Halve and stone the apricots (means take out the pips.) Mix all the ingredients together in a stainless steel saucepan (don’t use brass or copper – the vinegar reacts with these metals and gives your chutney a not so nice metallic flavour). Bring slowly to the boil and then simmer for 45 minutes to an hour, stirring occasionally until the chutney is thick and shiny.

Bottle immediately in sterilised hot jars and seal immediately. Eat whenever you feel the need but especially with Bobotie.