Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.

Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.

Blatjang (Chutney)

prep time: 10
cook time: 250


  • 250 grams (1 cup) dried apricots, chopped
  • 250 grams (1 cup) seedless raisins
  • 3 litres (3 quarts) grape (wine or cider) vinegar
  • 4 large onions, finely chopped
  • 4 cloves garlic, crushed
  • 500 grams (1 pound) brown sugar
  • 200 grams (7/8 cup) flaked almonds
  • 30 milliliters (2 tablespoons) salt
  • 45 milliliters (3 tablespoons) ground ginger
  • 30 milliliters (2 tablespoons) ground coriander
  • 30 milliliters (2 tablespoons) mustard seeds
  • 10 milliliters (2 teaspoons) chili powder


Combine the apricots, raisins and vinegar in a 5 litre (1 1/4 gallons) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.

Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about 0.333, and is thick. It should take 2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool. Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.