Apricot & Ginger Chutney - cooking recipe

Ingredients

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
6 1/8 ounces dried apricots, finely chopped
1 3/4 ounces sultanas, raisins
1 teaspoon grated fresh gingerroot
5 1/8 ounces pineapple juice
1 tablespoon cider vinegar
2 tablespoons light brown sugar
salt, to taste
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)

Preparation

Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
Place in a sterilized glass jar or stoneware container.