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Apricot-tomato chutney

The perfect side dish for vegan barbecue. With the different flavors, the chutney is versatile and a delicious companion on your barbecue plate.

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Ingredient list

Apricot-tomato chutney

50 g dried soft tomatoes
½ kilogram of apricots
2 shallots
100 ml white wine vinegar
100 g jelling sugar
½ chili pepper without seeds
1 star anise
10 g salt
100 ml water


How it works:

  1. Finely dice the soft tomatoes.
  2. Rinse the apricots, halve, stone and cut into small cubes.
  3. Peel the shallots and also finely dice them.
  4. Put the white wine vinegar, preserving sugar, water, diced tomatoes and star anise in a saucepan and boil down to a syrup while stirring for about five minutes.
  5. Then add the diced apricots and shallots.
  6. Finely chop half the chili pepper and boil down for another 20 minutes over low heat without a lid. Stir occasionally and season with salt.
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