Blatjang comes from South Africa’s Cape Malay cuisine. It is made by simmering dried fruit with apple cider vinegar and spices until it becomes a thick, jarred sauce. Its sweet-and-sour balance makes it a classic accompaniment to grilled meat.
Put the chopped dried apricots and raisins in a bowl with the apple cider vinegar. Let them soak for 15 minutes.
Put the soaked fruit in a pot with the onion, garlic cloves, ginger, brown sugar, Turkish red pepper flakes, and salt. Simmer over medium heat for 10 minutes.
Reduce the heat and simmer for 20 more minutes, stirring often, until thick.
While the sauce is hot, fill clean jars and close the lids tightly.
Stir the sauce often as it simmers; if it sticks to the bottom, it may develop a bitter taste.
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