Apricot Chutney With Ginger and Toasted Almonds – Eat With Your Eyes


Ingredients: 1 tablespoon almonds, ground,500 grams apricots,2 tablespoons brown sugar,2 tablespoons brown sugar,1 tablespoon (8 g) ground ginger,olive oil,2 chopped onions,1/4 teaspoon salt,white pepper to taste,1 teaspoon tablespoon plus 1 (20 ml) Vinagre de Jerez (sherry wine vinegar)

  1. Drizzle a few spoonfuls of olive oil in a pan and saute onions over low heat until they begin to turn brown and caramelize.
  2. Add all the other ingredients except for the vinegar, salt and pepper. Simmer over low heat for 30 minutes.
  3. Add the vinegar, salt and pepper. Simmer for another half hour.
  4. Remove from heat and cool.


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