Plum apricot chutney with curry

Name: plum apricot chutney with curry
Total time: 40 min
Yield: 0
Ingredients: 200 gram dried apricots; 200 gram dried plum without pit; 100 gram white raisin; 2 clove garlic; 200 gram cane sugar; 200 gram light brown caster sugar; 125 milliliters White wine vinegar; 2 teaspoon curry powder

Ingredients

200 gram dried apricots
200 gram dried plum without pit
100 gram white raisin
2 clove garlic

200 gram cane sugar
200 gram light brown caster sugar
125 milliliters White wine vinegar
2 teaspoon curry powder

Directions

Cut the apricots and plums slightly smaller. Boil all ingredients with 125 ml water gently for about 15 minutes with the lid on the pan and stir occasionally. Let it boil a little longer without a lid if the chutney is still too thin.
Spoon the chutney into the jam jars, turn the lids on and let the pots cool down in a cool, dark place. Allow the flavors to be withdrawn for at least 1 day.
Delicious with meat and cheese.