Apricot – Paprika – Chutney

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg pepper (s), orange and yellow mixed, pitted and weighed
  • 300 g apricot (s), dried
  • 350 ml white wine, dry, or water or both mixed
  • 30 g chilli pepper (s), pitted, weihed and cut into tiny cubes
  • 150 g shallot (s), cut into cubes
  • 15 g arlic, finely diced
  • 60 g iner root, finely diced
  • 150 ml lime juice
  • 200 ml orange juice
  • 100 g cane suar, brown
  • 50 g preservin suar, 2: 1
  • 10 g curry powder
  • 10 g turmeric
  • 5 g salt
Apricot – Paprika – Chutney
Apricot – Paprika – Chutney

Instructions

  1. Cut the peppers into small pieces with an edge length of about 1/2 cm.
  2. Bring the apricots to the boil in the white wine, let it steep for about 1/2 hour, then cut into small cubes.
  3. Put all ingredients - except for the preserving sugar - in a saucepan, bring to the boil and then simmer over a low heat for about 1/2 to 3/4 hour. Finally add the preserving sugar and cook for another 4 minutes. Pour hot into glasses.
  4. Lasts about 1 year.

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