Apricot chutney

Ingredients

• 1 kg apricots, pitted and diced (approx. 1 cm)
• 300 g shallots, finely diced
• 10 g ginger root, finely diced
• 1 pc. chilli, fresh and finely chopped or dried (can also be omitted)
• 250 g apricots, dried and cut into small cubes (approx. 5 mm)
• 400 g sugar
• 150 ml fruit or white wine vinegar
• 1 pc. cinnamon bark
• 2 pieces star anise
• 2 pcs. limes, untreated – juice and zest
• 1 tsp salt

Preparation

Cook the shallots in 100 ml water for 5 to 10 minutes until soft. Bring the ginger, chilli, sugar, cinnamon, star anise, salt, dried apricots, vinegar and the cooked shallots to the boil in a large pan, cover and simmer for about 15 minutes. During the last 5 minutes, add the lime juice, zest and fresh apricots. Simmer over a low heat until most of the liquid has evaporated (up to 35 minutes). Pour the chutney into sterilised jars, seal and store in a cool, dark place.

The chutney flavour will develop after about 3 to 4 weeks.