Apricot & Ginger Chutney

• 1 teaspoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 6 1/8 ounces dried apricots, finely chopped
• 1 3/4 ounces sultanas, raisins
• 1 teaspoon grated fresh gingerroot
• 5 1/8 ounces pineapple juice
• 1 tablespoon cider vinegar
• 2 tablespoons light brown sugar
• salt, to taste
• fresh ground black pepper, to taste
• 2 pinches crushed red pepper flakes (optional)

1. Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
2. Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
3. Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
4. Place in a sterilized glass jar or stoneware container.

olive oil, onion, garlic, sultanas, gingerroot, pineapple juice, cider vinegar, light brown sugar, salt, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/apricot-ginger-chutney-256726 (may not work)