Apricot Chutney with Garlic, Chili and Thyme

For the apricot chutney with garlic, chili and thyme, first pit the apricots and cut into rough cubes, finely dice the shallots and finely slice the garlic.

In a wide pot, sauté the shallots and garlic in sunflower oil until translucent, add the sugar and deglaze with the vinegar. Then add the apricots and the rest of the ingredients and simmer for about 35 minutes.

Season the apricot chutney with garlic, chili and thyme with salt and fill it into a jar, let it cool down and put it in a cold place.

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