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 vinegar and 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.