Valais apricot chutney

1. 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.

2. 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.

3. 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.