Apricot chutney

Ingredients for 1 servings:

• 600 g apricot(s), ripe
• 3 shallots
• 1 red chili pepper(s)
• 1 tbsp mustard seeds
• 1 tsp coriander
• 100 g brown sugar
• 125 ml vinegar (white wine vinegar)
• 1 pinch of salt
• 100 ml water
• ½ bunch coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If you like mango chutney, you’ll love this! It’s very fruity and extremely delicious!

Blanch the apricots in boiling water. Rinse, peel, halve, and pit. Cut the apricots into wedges. Wash the chili, halve lengthwise, remove the seeds, and dice very finely. Peel, quarter, and slice the shallots. Bring the prepared ingredients, along with the spices (except the fresh coriander), and sugar, to a boil in water and vinegar, then simmer uncovered for about 35 minutes, until the chutney thickens. Wash the fresh coriander, finely chop the leaves, and stir in. Immediately fill jars to the brim with the chutney, seal, and let cool upside down. It’s a perfect match for Indian food, but it’s also delicious with grilled poultry. A great variation on mango chutney!