Apple-Peach Chutney

Ingredients for 1 servings:

• 3 m.-sized apples
• 5 peach(s)
• 1 m.-sized onion(s)
• 1 chili pepper(s) (Habanero pepper)
• 250 g sugar
• 200 ml vinegar, white balsamic vinegar or white wine vinegar
• 1 lime(s), the juice
• Cinnamon
• curry
• cardamom

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for about 5 – 6 small jars

First, peel the peaches. To do this, carefully cut an X-shape into the peach skin from top to bottom using a sharp knife. Place the prepared peaches in a pot with hot water, and after a short time, the skin will peel off easily. Meanwhile, peel the apples and onion and dice both into small cubes with the habanero pepper. Sprinkle the apple cubes with a little lime juice to prevent them from browning. Pit the peeled peaches and also dice them into small cubes. Heat oil in a pot and briefly sauté the onion cubes with the habanero pepper until translucent. Add a little sugar, stir until caramelized, and then deglaze with the vinegar. Add the peach cubes, apple cubes, and sugar and simmer until the chutney reaches the desired consistency. Just before the end, add the cinnamon, curry powder, cardamom, and the remaining lime juice. If the chutney is still too coarse, blend briefly with a hand blender at the end. Pour the hot chutney into the prepared jars, rinsed with warm water, seal tightly, and place the lids on top. Covering the jars with a cloth after filling will help them cool more slowly and create a vacuum.