Apricot Chutney

A mild chutney that makes a good accompaniment to cold ham and chicken.
Cooking Time: about 1 hour
900 g / 2lb ripe apricots
275g / 10 oz soft brown sugar
1 onion, sliced
110 g / 4 oz sultanas
1 tbsp salt
275 ml / 10 fl oz white malt vinegar
2 cloves garlic, sliced
Herbs & Spices
1/2 tsp Ginger Ground
1 tsp Coriander Seed
Cooking Instructions
Half the apricots and stone them. Place in a large pan will all the other ingredients and bring to a boil. Simmer until the apricots are quite soft. Remove the apricots from the liquid and layer in sterilised jars (putting through a dishwasher and sealing as soon as finished is fine) to just below the top.

Turn the heat up and rapidly boil the liquid in the pan until it turns into a thick syrup. Pour over the apricots until they are covered and seal the jars.

The chutney is ready to eat straight away, but will improve with keeping for a few weeks. Once open, store jars in the fridge.