Tomato chutney with dried apricots

Name: Tomato chutney with dried apricots
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 kg Tomatoes; 200 g Shallots; 200 g dried apricots; 200 g Sugar; 100 ml pale sherry vinegar; 1 TEASPOON dried thyme; 1 TABLESPOON Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 kg Tomatoes
200 g Shallots
200 g dried apricots
200 g Sugar
100 ml pale sherry vinegar
1 TEASPOON dried thyme
1 TABLESPOON Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Scratch tomatoes crosswise. Pour into boiling water, rinse and peel the skin. Cut the tomatoes into cubes. Peel and dice the shallots. Dice the apricots. Caramelise sugar in a pot until light.
2
Take the pot off the stove. Stir in shallots and vinegar. Add tomatoes, apricots, thyme and mustard seeds and bring to the boil. Simmer at low heat for about 30 minutes. Stir from time to time. Season to taste with salt and pepper.
3
Fill the chutney hot into the prepared glasses and close them.