Apricot Chutney

INGREDIENTS

2 ½ lb dried Apricots, pitted and 1/4ered
1 lb onion, diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chilli powder
2 teaspoons mustard seed
1 teaspoon turmeric
¾ teaspoon cinnamon

 METHOD

Cook all ingredients in sauce for 1 hour or until juice is thickened. Leave pan cover off.
Serve with pork tenderloin.

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