Peach and apricot chutney

1. In a pot, soak the fruits in vinegar. Boil the mixture until the fruits are tender. Then drain and set aside the juice.

2. Blend the fruits or chop them with a knife. Pour into a pot with sugar, and 25 cl of the filtered juice. Add the onions and boil until they are well cooked.

3. Pour in the salt, Cayenne pepper and leave to boil for 30 minutes. Stir regularly with a wooden spoon ensuring that it does not stick to the bottom of the pot.

4. Sterilize the jars by soaking them in boiling water. Use a torch to remove the water without burning yourself. Pour in the chutney and seal.

Our cooking tip: For a spicier chutney double the quantity of Cayenne pepper.