Delicious with cold meats, particularly ham and pork or a robust and sharp cheddar style cheese where it becomes much like 'a ploughmans lunch'. It is also good with some cream cheese on a dry biscuit.
1 1/2 cups raisins
1 tablespoon grated fresh ginger
1 tablespoon garlic, finely chopped
2 cups apple cider vinegar
2 cups sugar
1 tablespoon mustard seeds
1 teaspoon dried chilli flakes
1 teaspoon turmeric powder
2 tablespoons salt
Wash, stone and thinly slice apricots.
Thinly slice onions or chop into small dice.
Combine all ingredients in a large saucepan and slowly bring to boil.
Simmer, stirring from time to time until the mixture is ‘mushy/pulpy’ and thick. Approximately 1 – 1-1/2 hours
Spoon the chutney into sterilised jars. Allow to cool and then seal