Apricot and Onion Chutney

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 5
  • 1 kg Apricots
  • 1 (approx. 375 g) Vegetable Onion
  • 2 stem(s) Rosemary
  • 125 g brown or white sugar
  • 1/4 l White wine vinegar
  • 1 coated Tsp Curry

Directions

  1. 1

    Wash the apricots. If necessary, scratch the skin, scald and peel off the skin. Halve, stone and quarter the fruit. Peel and roughly chop the onion

  2. 2

    Rinse the rosemary, scrape the needles from the stems and chop finely

  3. 3

    Bring prepared ingredients, sugar, vinegar and curry to the boil. Simmer covered for about 20 minutes. Then boil down for about 15 minutes without lid. Stir several times. Season to taste and pour into clean glasses. Let cool off

  4. 4

    l Tastes good with grilled and roasted meat and fish or with rice dishes

Categories & Tags

Miscellaneous