Apricot and Date Chutney
500g dried apricots
310ml white wine vinegar
165g soft light brown sugar
260g dates - pitted
120g preserved ginger
1 tbs salt
1 tbs yellow mustard seeds
1/2 tsp chilli powder
Quarter the apricots, cover with boiling water and stand for at least 1 hour.
Drain the apricots and place in a preserving pan (or non aluminium pan) and add the sultanas and vinegar. Bring to the boil and simmer for about 20 minutes until the apricots are soft.
Meantime, chop the ginger and dates fairly finely.
Add the remaining ingredients and stir until the sugar is melted. Bring to the boil, then simmer for about 5 minutes until thick.
Pour into warm sterilised jars (see ANTA cook book page 162) cover and seal. Once cold, store the jars in a cool place for 3-4 weeks before use. Keep in the fridge once opened.