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
Print Recipe
Pin Recipe Instructions
- Cut the peppers into small pieces with an edge length of about 1/2 cm.
- Bring the apricots to the boil in the white wine, let it steep for about 1/2 hour, then cut into small cubes.
- 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.
- Lasts about 1 year.
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