Nicoise's apricot and pepper chutney

Ingredients for 1 servings:

• 1 kg apricot(s)
• 2 red bell peppers
• 3 large onions
• 2 stalk(s) cinnamon
• 1 tsp curry powder
• 100 g brown sugar
• 200 ml balsamic vinegar, white
• chili powder
• 1 tbsp, leveled salt
• oil
• sweetener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and dry the apricots and bell peppers thoroughly. Dice the apricots into larger pieces, and finely dice the bell peppers and peeled onions. Add a little oil to a large pot and sauté the onions and diced bell peppers. After a few minutes, add the apricots, cinnamon sticks, curry powder, chili, salt, brown sugar, and vinegar. Bring to a boil, then sauté for another 10 minutes. Season to taste with sweetener, if desired. You can, of course, add more sugar from the beginning and omit the sweetener. But since I’m diabetic, I have to be careful. Rinse 6 medium-sized jars with hot water and fill them with the hot chutney. Screw the jars tightly shut and turn them upside down.