Nectarine-Habanero Chutney

Ingredients for 1 servings:

• 1.6 kg nectarine(s), diced
• 1 small onion(s)
• 3 cloves garlic
• 60 g ginger
• 2 chili peppers (Habaneros)
• 1 chili pepper(s)
• 1 bell pepper(s), yellow or orange
• 100 ml apple cider vinegar
• 110 g gelling sugar or gelling sugar
• 1 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 30 minutes

Chop all ingredients finely, mix with the diced nectarines, stir well, and let stand in the refrigerator for a few hours. After about 5 hours or more, pour the chutney mixture into a sieve and collect the liquid in a saucepan. Boil the liquid for 5 minutes, then add the chutney mixture. Once boiling, reduce the heat and let stand, covered, for 15 minutes, stirring gently in between. Caution: Don’t make a mush; you want to preserve the fruit pieces! Then pour the chutney into sterile jars while it’s still hot and seal them while it’s still hot.