The pronounced flavour of dried apricots makes a rich tasting chutney with the minimum of effort. It is not at all seasonal so it's perfect for making at any time of the year. I find that it goes particularly well with my Leek and Black Pepper Sausages, or any cold meats or as part of a cheese board.

Makes about 1 cup or 225 ml (8 fl oz)
1 1/4 cups or 225 g (8 oz) ready-to-eat apricots, cut into strips
3/4 cup or 100 g (4 oz) raisins
1 small onion, finely chopped
2 cups or 200 g (7 oz) light brown sugar
2 cups or 225 ml (8fl oz) white wine vinegar
1/2 teaspoon salt

Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to the boil, stirring and then reduce the heat and simmer for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.

If you are not planning on using the apricot chutney immediately, sterilise a Kilner jar or a couple of jam jars. Otherwise transfer to a bowl, cover with cling film and chill until needed. It will keep happily like this for up to one month in the fridge.