450 g Dried apricots, finely diced
1 ts Garam masala
275 g Soft light brown sugar
450 ml Malt vinegar
1 ts Ginger pulp
1 ts Salt
75 g Sultanas (golden raisins)
450 ml Water
1. Put all the ingredients into a medium saucepan and mix together
thoroughly.
2. Bring to the boil, then turn down the heat and simmer for 30-35
minutes, stirring occassionally.
3. When the chutney has thickened to a fairly stiff consistency, transfer
into 2-3 clean jam jars and leave to cool. This chutney should be stored
in the refrigerator.
