Apricot-Tomato Chutney

Ingredients for 1 servings:

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

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, halve, stone, and finely chop the apricots, then weigh 250g. Wash and drain the tomatoes, cut them crosswise, place them briefly in boiling water, and then refresh them in cold water. Peel the tomatoes, remove the stem ends, dice the flesh, and weigh 250g. Wash, drain, peel, and grate the carrots, then weigh 200g. Measure 100ml of vinegar and 150ml of juice. Place all ingredients in a saucepan, bring to a boil, and simmer for 5 minutes, stirring occasionally. Season the chutney with salt and spices and immediately fill prepared jars to the brim. Secure with twist-off lids, turn upside down, and let stand with the lid on for about 5 minutes.