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[edit]
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.[1]
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.[2]
Also See[edit]
- Dahi chutney – Yoghurt-based side dish classed as a chutney
- Furikake – Japanese seasoning eaten similarly to dry chutney
- Sooth (chutney) – Sweet chutney used in Indian chaats
- List of chutneys – Links to Wikipedia articles on notable chutney varieties
- List of condiments
- List of dips – Type of sauce
References[edit]
- ^ "blatjang - definition of blatjang in A Dictionary of South African English - DSAE". dsae.co.za. Retrieved 2021-08-08.
- ^ "Apricot Blatjang". The Spruce Eats. Retrieved 2021-08-08.
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