Tomato and apricot chutney

First, tomato and apricot chutney.

Chutneys are often served as part of an Indian meal to refresh and cleanse the palate and to provide some cooling relief and a different and more complex taste. 

8oz dried apricots, chopped

6 Heirloom or other flavourful tomatoes

1 onion, chopped

1 inch piece of ginger, chopped small

1 tsp chili powder

1 tsp salt

6 tbsp red wine vinegar

4 sun dried tomatoes, chopped small

Place all the ingredients in a pan, bring to the boil, reduce heat and cook, uncovered, for about 45 minutes - 1 hour until the mixture is thick in consistency. Bottle in a clean jar and refrigerate when cool.

This chutney will keep for several weeks in the fridge. It can also be used with sausages, as a dip or in a stew such as beef and tomato to add extra oomph.