Exotic Apple Carrot Chutney

(For 2 glasses a 450 ml) Remove peel from apples, core and cut into cubes. Cut carrots and apricots into cubes, remove peel from onion, halve, cut into rings. Remove the peel from the ginger, cut the chili pepper lengthwise, remove the seeds, chop both finely.

Halve the cinnamon stick.

Heat gently with remaining ingredients, stirring, until sugar is dissolved. Bring everything to a boil and cook, stirring, for about half an hour until a puree is formed.

Fill chutney into prepared jars with matching twist-off lids, seal tightly. Turn jars upside down on the spot and cool. Will keep sealed for approximately 1 year. Use opened jars within 5 days.

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