Apple and Apricot Chutney

In a frying pan, sauté mustard, ginger, coriander and cardamom sesame oil.

Add onions and sauté until translucent. Add the apples and sauté.

Finely chop the dried apricots and add to the sauté pan along with the honey and vinegar.

Season with salt, cayenne pepper and white wine and cook to a thick paste, stirring frequently.

Pour hot into jars, seal on the spot and turn upside down to cool.

Tastes tasty with rice dishes. Vegetable pockets and many exotic dishes.

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