Tip: Process apples immediately after peeling so that they do not turn brown.
Clean rhubarb and cut into 1.5 cm long pieces.
Finely chop shallots and garlic cloves, coarsely chop basil.
Crush all grains in a mortar.
Make ingredients (except almond kernels) at moderate temperature for 25 min, stirring occasionally, until the relish has the consistency of jam.
Stir in almond kernels.
Fill hot relish into jam jars, seal.
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