To make this Apricot Chutney, you will need:
*small red onion, 1 *garlic, 1 clove, chopped *chilli pepper (or any other pepper), 1 point *fresh ginger, en brunoise, 1/2 tbsp *olive oil, 1tbsp *butter, 1 teasp *apricots, 500gr *sugar, 200gr *white vinegar, 100gr *cilantro, chopped, to taste
Put the olive oil and butter in a saucepan, and sauté the onion, ginger, garlic, and chilli pepper. Add the rest of the ingredients (the apricots should be washed, rinsed and cut in small cubes), except the cilantro. Take it to a boil, and then lower the heat. Cook for 30′/40′ until desired “jam” consistence, stirring from time to time. Once finished, add the cilantro. Put the chutney in sterilized pots. cover with the lid. Put the pots upside-down till completely cool. You can keep this chutney for several weeks. Once the pot is open, keep it in the fridge.
For the caramelised hazelnuts, follow my recipe here…using hazelnuts instead of almonds…