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Made the best apricot chutney I’ve ever turned out this morning:
250g dried apricots
125g raw palm sugar. I think this is what it’s called. I find it in the Chinese supermarket, it comes in solid packs with the sugar in really solid 50g bars.
80g white vinegar
45g lemon juice
5 whole cloves

Cook very slowly – on the ‘leccy, it was at 2/9 for two or three hours, then bumped up to 6 for about 10 minutes to finish at the end. I don’t know if it was the lemon juice or the slow cooking, but the apricots kept their colour magnificently. The end result doesn’t taste quite vinegary enough for my taste, next time I think I’ll use the lemon juice in addition to the vinegar – basic chutney proportions are half the quantity of vinegar and sugar to your quantity of fruit or veg. I’ll try some vegetables next time too, I think.