Apricot chutney

Ingredients for 1 servings:

• 250 g bell pepper(s), yellow
• 100 g onion(s), red
• 500 g apricot(s)
• 1 chili pepper(s)
• 2 tbsp olive oil
• 1 tbsp thyme, chopped
• 75 ml balsamic vinegar, white
• 250 g gelling sugar, 2:1
• 1 ½ tsp salt
• n. B. Pfeffer

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Spicy and spicy

First, pit and dice the apricots. Halve and quarter the bell peppers and remove all the seeds. Cut into strips and then into cubes. Peel and dice the onion. Heat the oil in a large pot and sauté the bell peppers and onion, stirring occasionally. Then add the diced apricots and sauté. Next, add the finely chopped chili pepper (I used the unseeded one), the chopped thyme, the balsamic vinegar, salt, and a pinch of pepper, and continue to sauté over low heat until everything is somewhat soft. Now add the gelling sugar. Cook on high for 3 to 4 minutes and then immediately fill into screw-top jars. We had this delicious fruity chutney for our barbecue. It goes perfectly with all meat dishes.