Valais apricot chutney
- Wash and stone the apricots; cut them into eight pieces. Remove the lemon zest, leaving only the flesh. Dice. Mince the onion and chop the garlic and ginger.
- Pour the cider vinegar and brown sugar into a large pan. Bring to the boil and simmer for 3 min. Add the apricots, lemon, onion, garlic, ginger, cloves, slivered almonds, a pinch of salt and a little chilli. Reduce over a low heat for 40 to 50 min, stirring occasionally.
- Put the chutney into sterilised jars and leave it to macerate for two weeks in a cool, dark place before eating.
Sterilise the jars and their lids or seals in boiling hot water before use.