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Pear and apricot chutney

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Ingredients for 4 servings:

  • 2 bulb(s)
  • 4 apricots
  • 1 tbsp currants
  • 1 cinnamon stick(s)
  • 2 cardamom seeds
  • 1 sprig(s) peppermint
  • 1 sprig(s) lemon balm
  • 1 sprig(s) curry plant
  • 100 ml Noilly Prat
  • 2 tbsp cane sugar
  • 100 ml water
  • 2 pinches of chili flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

First, chop the fruit into small pieces and add it to a saucepan with all the ingredients. Then, while stirring, heat for about 30 minutes. Towards the end, season to taste and add chili flakes and sugar if desired. This chutney goes very well with chocolate ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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