Apricot Chutney

Adapted from Margaret Johnson's book "Christmas"

available at newsagents

Preparation: 10 minutes

Cooking: 40 minutes

1 kilo apricots, stoned and chopped

3 cups vinegar whitewine

2 tspn garlic, chopped

100g ginger, preserved, chopped

500g raisins or dates,

1 kilo sugar

2 chillies, red, chopped

2 tspn salt

Place the apricots, garlic and vinegar into a saucepan and simmer until soft..

Add the remaining ingredients and boil for 30 minutes., stirring occassionally.

Spoon into sterilised jars and seal.