Finely dice peaches, spring onions and tomatoes, fold in raisins, vinegar, apple juice and preserving sugar. Season with curry, salt, bell pepper, paprika and cinnamon. Bring the mixture to the boil while stirring and continue to boil for 10 minutes until bubbling.
Fill the chutney boiling hot into twist-off jars and seal them on the spot.
Serve as an accompaniment to barbecue.
from the Bochum public utility company
Our tip: It is best to use fresh herbs for a particularly good aroma!
Related Recipes:
Curd Cake with FruitsA cake recipe for all foodies: To make the shortbread, first mix all the dough ingredients together using a...
Chicken WrapCut chicken meat into narrow strips. Mix the juice of one lemon with the oil and spices and fold into the...
Cold Cucumber Soup with Apple JuicePeel cucumber from head to stem, cut in half, remove seeds and cut into fine cubes. Peel the tomatoes, remove...
Stalk Mush Vegetables with Suckling Pig Chops in Mustard Saath …Stalk mush vegetables: Peel the potatoes and carrots and cut into small cubes. Peel shallots and dice very...
New Butter Blends1. lime mint butter Beat butter with hand mixer until creamy, stir through with grated zest of lime and mint...
Peach Gooseberry Jam with AngosturaCut peaches in half, remove seeds and do two min with skin side down in a little water together. Peel off the...
Vegetable Pan with ChickpeasGerminate the chickpeas for 3 days. Now rinse them in a colander. Put the sprouts in a saucepan with the water...
Tomato Bell Pepper RelishFor the tomato bell pepper relish, first blanch (scald) the tomatoes, remove the skin and the stalks. Cut the...
Greek Lemon Chicken with Potatoes and Tomato SaladStir the juice of one lemon with salt, pepper, crushed garlic and olive oil. Remove the peel from the potatoes...
Apple MagicFor the custard, place the sour cream or crème fraiche, both sugars, the eggs and the vanilla pudding powder...