Apricot Chutney

* Peel and finely dice the onions.

* Ginger thinly remove the peel and chop finely with the garlic.

* Halve the pepper lengthwise and remove the seeds, cut the halves diagonally into small strips.

* Rinse apricots, remove seeds and cut into cubes of about 1 centimeter.

* Stir onions, sugar, apricots, ginger, garlic and pepper with the apricot nectar in a saucepan. Bring to an open boil and cook over medium heat, stirring, for 20 min until thick.

* Fold in juice of one lemon and mustard and repeatedly bubble everything together.

* Pour chutney hot into clean twist-off jars and place on lids for five min.

* Turn jars to the other side and cool.

Tip: The chutney tastes exceptionally good with grilled lamb chops. To serve, you can fold chive rolls into the apricot chutney.

Our tip: Fresh chives are much more aromatic than dried ones!

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