Summary

Ingredients

• 250 g apricot (s)
• 250 g tomato (vine tomatoes)
• 200 g carrot (s)
• 100 ml vinegar (white wine vinegar)
• 150 ml apricot juice
• 2 teaspoons curry powder
• 250 g preservin suar extra
• some chili powder
• Salt and pepper, white, ground

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Instructions

1. Wash the apricots, cut in half, stone, finely chop and weigh 250 g. Wash the tomatoes, drain them, cut them crosswise, briefly put them in boiling water and soak in cold water. Peel the tomatoes, remove the stems, dice the pulp and weigh 250 g. Wash, drain, peel and grate the carrots and weigh 200 g. Measure out 100 ml of vinegar and 150 ml of juice.
2. Put all ingredients in a saucepan, bring to the boil while stirring and let simmer for 5 minutes, stirring occasionally. Season the chutney with salt and spices and immediately fill the prepared glasses to the brim. Close with twist-off lids, turn over and leave on the lid for about 5 minutes.