Apricot Chutney

2 kg fresh apricots, weighed after chopping into halves or quarters
8 cm chunk of ginger, finely grated
500 ml cider vinegar
400 g granulated sugar
2 teaspoons salt
8 cardamom pods, husks removed and seeds ground in a pestle and mortar
1 tablespoon Korean chilli flakes
2 fresh chillis, halved, seeds removed.

Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
Add all the ingredients and bring to the boil.
Reduce the heat and simmer for about 45 mins until thick and syrupy.
Remove the chilli halves.
Divide among sterilised jars, seal and keep for up to 6 months.