Apricot & Ginger Chutney

This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!

• Ready In: 25 mins
• Serves: 8
• Yields: 1 pretty jar

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)

Directions

1. Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
2. 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.
3. Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
4. Place in a sterilized glass jar or stoneware container.