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    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