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Apricot Chutney

1.5 kg of fresh apricots, weighed, pitted
2 garlic cloves
1 small piece fresh ginger
350 g onions, chopped
600 ml apple vinegar
220 g Zahira jam sugar
2 teaspoons salt
2 teaspoons mustard seeds
1 teaspoon ground cinnamon
1 teaspoon ground mace
½ teaspoon cayenne pepper
Cut the laundered, pitted apricot into pieces and crush the garlic cloves and the ginger over it. Do it in a big, acid-resistant pot with all the other fixings and stir for some time while it is simmering, till the fruits and the onions are soft and the chutney is thick. Fill it in the prepared jars, seal it well and let it run through for a few weeks.

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