Apricot Chutney

 450g/1lb dried apricots, finely diced

5 ml/1 tsp garam masala

275 g/10ozsoft light brown sugar

450ml/ ¾ pint/scant 2 cups malt vinegar

1 tsp ginger pulp

1 tsp salt

75g/3oz / ½ cup sultanas

450ml ¾ pint/scant 2 cups water 

Put all the ingredients into a medium-sized saucepan and mix together thoroughly.  Bring to the boil, then lower the heat an simmer gently for 30-35 minutes, stirring occasionally.  

When the chutney has thickened to a fairly stiff consistency, transfer into 2-3 warm, clean jars and set aside to cool completely.  Cover and store in the refrigerator.