DADEL BLATJANG

This date chutney is an excellent accompaniment for any meat dish.

500g stoneless dates

10 cloves garlic

125g root ginger, peeled

125g dried red chilies

Salt to taste

500ml brown vinegar

Sterilised bottles

Place all ingredients except vinegar in a food processor or blender and blend until smooth. Add vinegar and blend. Place mixture in saucepan and bring to the boil. Spoon into sterilised bottles while still hot.

Recipe: Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa

Food Styling: Pete Goffe-Wood, PGW Eat