Tomato Chutney with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- g 1,500 tomato (s), ripe
- 100 g apricot (s), dried
- 3 cm ginger
- 4 cloves garlic
- 300 g suar
- 300 ml vinegar
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
Print Recipe
Pin Recipe Instructions
- Scald tomatoes with boiling water, peel off the skin and roughly chop. Cut the apricots into fine strips. Peel the ginger and garlic cloves and chop them very finely. Put together with tomatoes and apricots in a wide, shallow saucepan and season with sugar, vinegar, salt and cayenne pepper. Bring to the boil, then boil down thickly over low heat for about 2 hours, stirring frequently. Fill into 2 prepared jars and close (like jam). Keeps closed for at least a year.
- Goes very well with grilled meat, for example.
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