APRICOT AND PEACH CHUTNEY

30ML CORIANDER SEEDS 10ML OIL 1 MEDIUM ONION CHOPPED 750 ML BROWN VINEGAR 1X450GR TIN APRICOT JAM 1X45OGR TIN PEACH JAM 125ML SUGAR 15 ML DRIED CRUSHED CHILLI 250ML PREPARED FRUIT CHUTNEY 15ML CRUSHED GARLIC 5ML SALT 1 STAR ANISE

SCORCH CORIANDER SEEDS IN 5ML OIL IN A HEAVY- BASED PAN AND EMOVE FROM THE HEAT THE MOMENT IT CHANGES COLOUR. GRIND IN A MILL OR CRUSH WITH A ROLLING PIN AND SET ASIDE. SCORCH ONION IN 5ML OIL AND ADD TO CORIANDER. HEAT 375ML VINEGAR OVER LOW HEAT. ADD JAMS TO THE REMAINING VINEGAR AND STIR WELL USING A WOODEN SPOON. ADD THE REMAINING INGREDIENTS INCLUDING ONION MIXTURE AND STIR. POUR MIXTURE INTO WARM VINEGAR AND BRING TO THE BOIL STIRRING OCCASIONALLY. SET ASIDE TO COOL THEN BOTTLE AND REFRIGERATE. MAKES ABOUT ONE AND A QUARTER LITRES (5 cups)

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