A perfect accompaniment for curries or great on a cheese sandwich.
Ingredients
2.5 kg apricots, slightly under-ripe
700 g soft light brown sugar
1 level teaspoon cumin seeds
2 heaped teaspoons coriander seeds
12 cardamom pods
1 level teaspoon cayenne pepper
1 level teaspoon ground turmeric
110 g fresh root ginger, peeled and grated
1/2 level teaspoon ground cloves
800 ml cider vinegar
8 cloves garlic, peeled and crushed with 2 heaped teaspoons salt in a pestle and mortar
2 onions, peeled and finely chopped
Combine all ingredients in a large pan. Simmer then bring to a boil, cooking until the vinegar has been absorbed and the chutney has reach the desired consistency, about an hour. Spoon into hot sterilised jars and seal immediately.
