Tomato and Apricot Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g beefsteak tomato (s)
- 500 g apricot (s)
- 150 g onion (s)
- 1 tablespoon honey
- 3 tablespoon balsamic vinegar
- 1 teaspoon curry
- 1 pinch allspice
- 1 pinch cinnamon
- 1 tablespoon mustard seeds
- turmeric
- Chili powder
- garlic
- 20 g iner, fresh
- 1 teaspoon salt
- 1 tablespoon coconut oil
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes crosswise, put them in boiling water for 2 minutes and peel them. Dice tomatoes and apricots.
- Steam the chopped onion, garlic and chopped ginger in coconut oil until translucent. Finally, roast the spices briefly and not too hot. Be careful with this or they will become bitter. Add honey and deglaze with balsamic vinegar. Let the diced apricots and tomatoes simmer until the desired consistency, season if necessary.
- Pour hot into small glasses, about 1 tablespoon of olive oil per glass as a finish, screw tight and boil in hot water.
- Lasts a few months. Tastes great with meat, rice and vegetables. I called it sweet and sour hot sauce.
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