Apricot Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 apricot (s)
- 250 g onion (s)
- 2 chilli pepper (s), red
- 400 g suar
- 1 teaspoon salt
- 200 ml vinegar (white wine vinegar)
- 2 apricot (n) - stones
Print Recipe
Pin Recipe Instructions
- Remove the stone from the apricots and cut into small pieces, crack 2 stones and mash the stones in a mortar.
- Dice the onions, remove the seeds from the chili peppers under running water and cut into fine strips, if you like it spicy, you can keep a few seeds.
- Put all ingredients in a saucepan and let simmer for about 1 hour in an open saucepan over medium heat, stirring occasionally.
- Pour the finished chutney hot into sterilized jars and close immediately. Turn the glasses upside down for a while.
- Store as dark as possible, then lasts for 1 year. Makes 4-6 glasses depending on size.
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