Zutaten für Asia Nora Apricot Chutney
- 1 medium onion
- 1 inch fresh ginger
- 1 cup dried apricots, chopped
- 1 cup granulated sugar
- Apple Cider
- 1/2 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cardamom
- 1 cinnamon stick
- 1-2 finely minced chili peppers
- 1/2 cup white vinegar
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Zubereitung von Asia Nora Apricot Chutney
- Finely chop 1 medium onion and grate 1 inch of fresh ginger.
- In a medium saucepan, combine the chopped onion, grated ginger, 1 cup dried apricots (chopped), 1 cup granulated sugar, 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon curry powder, 1 teaspoon ground cardamom, 1 cinnamon stick (or 1/2 teaspoon ground cinnamon).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, and simmer gently for 75-90 minutes, or until the chutney thickens to a jam-like consistency, stirring occasionally to prevent sticking.
- Remove the cinnamon stick (if using).
- Let the chutney cool completely. For a spicy kick, stir in 1-2 finely minced chili peppers (adjust to your spice preference) while the chutney is still warm.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
720g
Fat
0g
Carbs
65g
