Wash the apricots, cover with cold water and leave to soak overnight.
Simmer until soft in the same water.
Cut the chillies all seeds removed garlic, shallots and ginger into small slivers and put into a heavy pan with the vinegar, salt, sugar and grated rind and juice of orange.
Bring to the boil then add cooked apricots cut into pieces.
Simmer for 20 to 30 minutes stirring frequently.
About 5 minutes before the end of the cooking add blanched and shredded almonds.
Pour into warm jars and seal at once.