Nectarine and apple chutney

Ingredients for 1 servings:

• 1 ½ kg nectarine(s) (weighed peeled), cut into small pieces
• 1 kg apples, red-skinned, core removed, cut into small pieces
• 500 g shallot(s), halved, cut into fine strips
• 1 vanilla pod(s), split
• 400 ml water
• 600 ml apple cider vinegar
• 300 g cane sugar
• 2 chili peppers, halved lengthwise and cut crosswise into fine strips
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Goes very well with pan-fried dishes, boiled meat or fondue, also good as a gift for a barbecue party – makes 10 glasses of approx. 250 ml each

Combine the nectarines, apples, and onions in a large saucepan with the vanilla pod and water. Bring to a boil, then simmer until the fruit and onions are soft. Add the remaining ingredients and simmer uncovered over medium heat for about 25 minutes until the mixture thickens. Remove the vanilla pod. Pour into sterilized jars and seal immediately. The chutney will keep for about half a year if stored in a cool, dark place.