🍽️ Aprikosen-Chutney on Rice Cake

Name: Aprikosen-Chutney on Rice Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 4 dried apricots (soft apricots); 5 g ginger (1 piece); 1 pinch dried chili flakes; 0.5 tsp liquid honey; 1 pinch cinnamon; salt; 2 stalks cilantro; 4 g small rice cake (with sea salt; 1 small rice cake)

98 kcal · 30 min · 4 servings

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Ingredients

4 dried apricots (soft apricots)
5 g ginger (1 piece)
1 pinch dried chili flakes
0.5 tsp liquid honey
1 pinch cinnamon
salt
2 stalks cilantro
4 g small rice cake (with sea salt; 1 small rice cake)

Instructions

1. Cut the apricots into cubes of about 1 cm. Peel the ginger and chop it finely.
2. Put the apricots, ginger, 50 ml of water, and chili flakes into a pot. Bring everything to a boil, cover the pot, and let it simmer on low heat for 7 to 8 minutes.
3. Season the mixture with honey, cinnamon, and salt. Then let the chutney cool down.
4. Wash the coriander and shake it dry. Pick the leaves off the stems. Set aside a few leaves for garnish and chop the rest finely. Stir the chopped leaves into the chutney.
5. Place the apricot chutney on the rice cake and garnish it with the remaining coriander leaves.

Nutrition per serving

kcal: 98
Protein: 2 g · Fett/Fat: 0 g · Carbs: 20 g