1.25 kg apricots,chopped 500 gm brown onions 2 cups sultanas 500 gm brown sugar 2 cups cider vinegar 1 tsp chilli powder 2 tsp mustard seeds 1.25 tsp salt 1 tsp tumeric 3/4 teaspoon cinnamon
Mix all ingredients in a large saucepan. Bring to the boil. Reduce heat and simmer for about one hour, uncovered, or until juice has thickened.
Pour into warm sterilised jars and cover with two layers of greaseproff paper and a lid. May be eaten immediately, but flavour improves after a few days.