Apricot chutney with coriander

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cleaning and washing the apricots. Score the skin and dip briefly in boiling water. Rinse in ice water and peel off skin. Halve and stone the fruit. Cut the flesh into slices. Wash, halve, core and finely dice the chilli.

2. 2

   Peel shallots and cut into slices. Bring prepared ingredients, mustard seeds, coriander seeds, vinegar, sugar and 100 ml water to the boil and simmer for about 20 minutes, stirring occasionally. Wash the coriander greens, pluck the leaves from the stems and chop them. Stir in at the end. Pour chutney into sterilized glasses

3. 3

   Shelf life approx. 6 weeks!

Nutrition Facts

KCAL
690 kcal

CARBS
155 g

FATS
1 g

PROTEINS
7 g