Preparation

1

Step 1

Blanch, skin, halve and core the apricots. Then dice the apricots. Peel and finely dice the shallots, garlic and ginger. Heat the oil and sauté the shallots, garlic and ginger until translucent. Add apricots and sugar and allow to caramelise.

2

Step 2

Deglaze with vinegar and juice. Season the chutney and simmer. Remove the bay leaf.

3

Step 3

Now pour into the prepared glasses and serve.

4

Step 4

The chutney will keep for a few days in the fridge.

5

Step 5

The chutney goes very well with cheese or a steak

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 400.0 g Apricots
  • 150.0 g Shallots
  • 1.0 Garlic clove
  • 1.0 Piece Ginger (4 cm)
  • 1.0 tbsp Oil
  • 80.0 g Brown sugar
  • 50.0 ml Vinegar
  • 1.0 Orange juice
  • Salt, pepper
  • A little chilli
  • 1.0 Bay leaf