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Apricot-Tomato-Chutney

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250 g apricots
250 g tomatoes
200 g Karotten
100 ml Apricot Vinegar
150 ml apricot juice
250 g sugar for jellying
salt
white pepper
2 tsp. curry powder
some chili powder

Instructions

250 g apricots wash, cut into halves, pit and chop finely.
250 g tomatoes wash, dry, cut crosswise, lay into boiling water and rinse with cold water. Peel the tomatoes, remove the stems and cut the pulp into small cubes.
200 g Karotten wash, pad dry, peel and grate.
In a pot mix the vegetables with 100 ml Apricot Vinegar, 150 ml apricot juice as well as 250 g sugar for jellying bring to a boil constantly stirring and cook for 5 minutes, stirring from time to time.
Season the chutney with salt, white pepper, 2 tsp. curry powder as well as some chili powder and fill immediately into prepared jars. Seal thoroughly with a twist-off-lid, turn the jar upside down and let it rest in this position vor 5 minutes.