|Dried apricots||250 Gram|
|Malt vinegar||500 Milliliter|
|Sultanas||125 Gram (Stoned)|
|Grated lime rind||1 Teaspoon, grated|
|Cooking apple||500 Gram|
|Brown sugar||500 Gram|
|Dry red chilies||4|
|Ginger piece||1 Small|
|Garlic||2 Clove (10 gm)|
|Mustard seeds||1 Tablespoon|
1 Cut the dried apricots in small pieces, discarding the seeds. Soak in water for 4-5 hours alongwith the sultanas, chopped and raisins.
2 Peel, core and dice apples. Drain and put the apricots, sultanas and raisins into a stainless steel saucepan with a little of the vinegar and all the other ingredients except apples and sugar. Add the muslin cloth containing the spices.
3 Boil steadily for 30 minutes adding the vinegar; then add the apple and sugar. Stir until the sugar dissolves.
4 Boil on medium heat, stirring well for another 30 minutes or until thick. Remove the spice bag squeezing well to extract maximum flavour.
5 Pour into hot, sterilised jars, put on the lid when the chutney cools.