- STEP 1
Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
- STEP 2
Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
- STEP 3
Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
- STEP 4
Place in a sterilised glass jar or stoneware container.