Waji's Spiced Apricot Chutney

‘Mango is my favourite fruit and my favourite chutney. But a friend had a freezer full of frozen apricots so I decided to make a Tasmanian homage to mango, something both sweet and sour. It’s fantastic with the full-on Indian curries - like the vindaloo. What is curry without chutney?’

Accompany vindaloo curries: especially pork or veal.
Spread over a Danish open sandwich.
Dish it up as a condiment with every curry.
Serve on a grilled pork chop.

My Apricot Chutney is
Real Tasmanian apricots, fresh brown onions, white sugar, white wine vinegar,
cardamom pods, cassia bark, fresh garlic, cumin, coriander, paprika, turmeric,
sea salt and star anise; chopped, heated, sprinkled and hot-bottled. Refrigerate.