Apricot-tomato chutney
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:
- Finely dice the soft tomatoes.
- Rinse the apricots, halve, stone and cut into small cubes.
- Peel the shallots and also finely dice them.
- 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.
- Then add the diced apricots and shallots.
- 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.
