Apricot Chutney

Ingredients

1.5 kg apricots, weight with stones removed,  chopped

500g onions, peeled and diced

500ml white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Method

Combine all the ingredients in a large pot, bring to the boil, stirring.

Boil for one hour over medium heat, stirring occasionally. 

Bottle and seal immediately.   Store in a cool, dry, dark place away from sunlight for up to 2 years.

Makes approximately 2kg