Apricot Chutney.
This chutney is delicious with lamb curries and chickpea dishes.
Ingredients.
225g / 8oz of dried apricots, soaked overnight.
150ml / 1/4 of a pint of vinegar.
250g / 9oz of sugar.
25g / 1oz of ginger root, peeled and crushed.
4 garlic cloves, crushed.
1 teaspoon of chilli powder.
Pinch of salt.
Method. 
1. Place the apricots and the soaking water with enough water to cover in a saucepan.
2. Simmer till tender then beat or blend to a smooth consistency.
3. In a separate pan place the vinegar, sugar, ginger, garlic, chilli powder and salt. Heat gently, stirring, until the sugar has dissolved, then increase the heat until a syrup is formed.
4. Stir the apricots into the syrup and simmer gently for about 10 minutes, till thickened.
5. Allow to cool and bottle in airtight jars with vinegar proof tops.
Leave for 4 to 5 weeks to mature.
