Apricot Chutney

• Apricot Chutney
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• 1.75-2kg fresh apricots, stoned, halved
• 1 kg sugar
• 500g onions, chopped
• 30ml salt
• 30ml ground coriander
• 25ml cayenne pepper - or to taste- can be omitted
• 500ml brown vinegar
• 1 teaspoon ground garlic

.

Chop apricots and onions

Add all ingredients together

3.

Put in heavy bottom saucepan and simmer uncovered for approximately 1 hour or until thick

4.

Pour into hot sterilised bottles and seal

5.

Let it stand for about 2 weeks before use.

Tip

The use of cayenne pepper is optional. Quantity can be increased for hotter version or omitted for milder version.

Tip

The chutney will keep for about 9 months if stored in a dark cupboard.