Chutney de prunes, abricots, pêches et oignons rouges

Plum chutney, apricots, peaches and red onions

Sauces & Chutneys

Préparation

Traitement thermique

30 min

Temps de conservation

6 months in a dry and fresh place (<6 c °)

This easy and original chutney recipe mixture to delight summer fruit with kernels. Associated with red onions, they make perfect salty sweet accompaniment to your hot and cold meats that will change your daily life.

For how many ?

The jars Le Parfait Super> Bocal - 0.25 L (diameter: 70)

Ingredients

Wine vinegar

10 cl

Cloves

Cinnamon

1 stick

Nutmeg (grated)

2 pinched

Bay leaf

Plums

200 g

Apricot

200 g

Yellow fisheries

200 g

Red onion (rings)

200 g

Red port

8 cl

Powdered sugar

125 g

Salt (At your convenience)

Black pepper (At your convenience)

Steps

Simmer the vinegar for 5 min, with cloves, cinnamon, nutmeg and bay leaf.
In a casserole dish, pour the diced fruits, onions, port, sugar, filtered vinegar. Stir and bring gently to a boil.
Cover and cook for 30 min over low heat time to obtain a thick chutney.
Salt, pepper and pour the preparation into your jar Le Parfait Super then immediately carry out the heat treatment 30 min at 100 ° C.

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