Ingredients

Method

• 150 g dried apricots
• 80 g dried prunes
• 3 cups water
• 6 T dried chilli flakes
• 50 g white sugar
• 2 pinches salt
• 1⁄4 cup lime juice

Method

Ingredients

1. In a medium saucepan, combine dried apricots, dried prunes, water,  dried chilli flakes,  white sugar and 2 pinches salt.

2. Bring to a boil. Reduce the heat and simmer for 30 minutes. Once cool, blend with lime juice until smooth, adding more water for a thinner consistency.

3. Store in a sterilised jar in the fridge for up to two months.

Find more dip recipes here.

Photography: Jan Ras
Production: Bianca Strydom
Food assistant: Hannah Moerdyk