Dried Apricots – 450 gms, finely diced
Garam Masala – 1 tsp
Soft Light Brown Sugar – 1 1/4 cups
Malt Vinegar – 2 cups
Fresh Root Ginger – 1 tsp, grated
Salt – 1 tsp
Sultanas – 1/2 cup
Water – 2 cups
1. Put the dried apricots and garam masala into a medium pan and add the light brown sugar, malt vinegar, ginger, salt, sultanas and water. Mix thoroughly with a spoon.
2. Bring to the boil, then reduce the heat and simmer for 30-35 minutes, stirring occasionally.
3. When the chutney has thickened to a fairly stiff consistency, spoon it into 2-3 clean jars and leave it to cool.
4. Store it in the refrigerator.