Apricot & Ginger Chutney
1tsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
175g dried apricots, finely chopped
1tsp grated fresh ginger root
140ml pineapple juice
1 tbl cider vinegar
2tbl light brown sugar
salt and pepper to taste
1/2tsp crushed red pepper flakes (optional)
Heat the oil in a small non-stick pan then cook the onion and garlic for 5 mins until sof
Stir in the apricots, raisins, ginger, pineapple juice and vinegar then bubble gently for 10-15 mins until the apricots are pulpy and most of the liquid has been absorbed.
Stir in the sugar and cook for 2 more mins until the chutney is sticky, then season and cool.
Place in a sterilised glass jar.