Apricot and Onion Chutney

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the apricots. Carve the skin, boil water over it and remove the skin. Halve, stone and quarter the fruit. Peel and roughly chop the onion. Rinse rosemary, remove the needles from the stems and chop finely. Bring prepared ingredients, sugar, vinegar and curry to the boil.

2. 2

   Simmer covered for about 20 minutes. Then boil down for about 15 minutes without lid. Stir several times. Season to taste, fill into clean glasses and close them well. Shelf life 6-8 weeks

3. 3

   Dishes: own