Introduction: Apricot Chatney

About: Polymath and idiot. Mostly idiot.

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:

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

Equipment:

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.

Step 4:

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 Joergelette:

Enjoy your meal!

Canning and Pickling Challenge 2017

Participated in the
Canning and Pickling Challenge 2017

Makerspace Contest 2017

Participated in the
Makerspace Contest 2017