Elements for 6 individuals:
- APRICOTS 1 kg
- SUGAR 300 gr
- ONIONS 1
- RAISIN SULTANINA 150 gr
- Ground GINGER – 1 teaspoon
- WHITE WINE VINEGAR 1 glass
- CORIANDER SEEDS 1 teaspoon
- GARLIC Clasp 3
Planning:
At the point when you need to make apricot chutney, first ensure that the apricots are well ready.
Whenever this is finished, wash them, dry them, cut them down the middle and eliminate the focal center.
In a dish, ideally of light copper, put the apricots with the cut onions, then add the garlic and raisins.
Cover these fixings with sugar and vinegar. Add the cumin seeds, slashed new ginger and salt.
As of now, get the fire going and give it a decent mix. Cook, abandoning time to time, until every one of the fixings become a delicate and yet provincial sauce, with still a few bits of apricot not totally scattered.
Whenever this is finished, switch off the intensity and fill the impenetrable glass containers.
