Apricot Chatney

Another fruity chatney for your BBQ or dinner party. Or just to have a backup for those days when you haven't prepared anything.

• 500grams apricots
• 100grams sugar
• 100ml water
• 70ml vinegar (passion fruit)
• 20grams ginger
• 1 teaspoon vegetable oil (hazelnut)
• 1 onion

Equipment:

• mason jars
• kitchen scale
• ginger grater

Wash the apricots with cold water, split them in half and remove the kernels until you have 500grams.

Peel the rind from the ginger with a spoon and grate 20grams (around 2cm/1inch). Since you later need 100ml water, you can use that to clean the grater and gain more of the ginger.

Sweat the onion and cover with the 70ml vinegar.

To improve the flavour I added 3 petals of jambu and some lime zest. Now is the time to add the grated ginger with the 100ml water and 100grams sugar. Bring the mixture to a boil and stir occasionally. After 15 minutes the chatney should thicken and it's ready.

Meanwhile you should desinfect the canning jars in boiling water. After 15 minutes take the glasses and lids out, let them dry upside down on a clean kitchen towel.

Turn the filled canning jars upside down and cover with a kitchen towel. When cooled down, store in a cold and dark place and consume within 3 months.

The chatney is a surprising addition to pancakes made from Hermann dough. It is fruity, acerbic, spicy and sweet at the same time.

Or with bamboo shoots and Joergelette:

Enjoy your meal!