Blatjang

Place the chopped apricots and raisins in a bowl. Cover them with hot water and let them soak for 30 minutes to soften.

In a medium saucepan, heat a splash of water (or a small amount of oil for richer flavor) over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Drain the soaked fruit and add it to the saucepan. Stir in the sugar, vinegar, lemon juice, spices, and salt. Pour in the water and mix well. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking. The mixture should thicken and the fruit should break down into a jam-like consistency.

For a smoother texture, use an immersion blender to blend the chutney until it reaches your desired consistency (or leave it chunky for a more rustic feel). Transfer the blatjang to sterilized jars while still warm. Seal tightly and let cool to room temperature before refrigerating.