Another fruity chatney for your BBQ or dinner party. Or just to have a backup for those days when you haven't prepared anything.
Step 1: Ingredients:
Step 2: Preparing the Apricots
Wash the apricots with cold water, split them in half and remove the kernels until you have 500grams.
Step 3: Preparing the Ginger
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.
Step 5: Spices
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.
Step 6: Prepare the Canning Jars
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.
Step 7: Bottling
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 tamagoyaki omelette:
Enjoy your meal!