John Myers
Ingredients for 1 servings:
- 2,000 g apricots
- 500 g shallot(s)
- 10 garlic cloves
- 2 large chili peppers, red
- 500 ml vinegar, honey vinegar or mild white wine vinegar
- 5 tsp salt
- 500 g sugar
- 2 bunches of coriander leaves
- Pepper, black from the mill
- 4 small kaffir lime leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Spicy companion for meat dishes, beautiful culinary gift, good addition to Asian dishes
Finely dice the apricots, shallots, and garlic cloves. Remove the middle stalk from the lime leaves and chop very finely. Deseed and finely dice the chili. Finely chop the coriander and stalks. Place all ingredients in a large pot and bring to a boil. Then simmer over low heat until thick and pulpy. This can take up to 3 hours. At first, stir occasionally. The thicker the mixture becomes, the better, and you’ll need to stir more often. It burns easily! While still hot, pour into twist-off jars and immediately turn them upside down. Leave to cool upside down. The chutney will keep for two years.
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