Nectarine chutney with chili peppers, mixed pepper, ginger and shallots

Ingredients for 2 servings:

• 150 g nectarine(s), yellow (4 pcs.)
• 2 shallots
• 2 red chili peppers, dried
• 1 tsp ginger, fresh, net
• 10 peppercorns, colored
• 2 bay leaves
• 25 g sugar, brown
• 2 tbsp vinegar (walnut)
• 3 tbsp white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

…very hot…makes 1 glass of 230 ml and 1 glass of 200 ml

Score the nectarines crosswise, blanch them in hot water, rinse them, and peel them. Halve them, remove the seeds, and cut them into large pieces, then place them in a bowl. Peel the shallots, finely dice them, and add them to the bowl. Peel the ginger, finely dice them, and add them to the bowl. Halve the chili peppers lengthwise, remove the seeds, and finely chop them, then add them to the bowl. Melt the sugar in a saucepan, add the spices and the contents of the bowl, and simmer for a few minutes while stirring. Deglaze with the vinegar and wine, then simmer over low heat for about 15 minutes, stirring occasionally. Pour into twist-off jars (place a bay leaf in each jar).