8oz dried apricots(soaked over night)
1/4 pint vinegar
1oz fresh root ginger, peeled and grated
1 clove garlic, crushed
1 teaspoon chilli powder
pinch of salt
Place the apricots, with any remaining soaking
liquor and enough water to cover, simmer until tender. Liquidise
or blend until smooth.
In other pan gently heat the vinegar, sugar, ginger, garlic, chilli
and salt, stirring to the sugar has dissolved. Raise to a high heat
cook until thick and a syrup has formed. Stir in the apricots and
simmer for 10 minutes.
Allow to cool and bottle in a jar.