This recipe, given to me by Gill Mace, is just filled with flavours I love. I’ve added ginger too as ginger always gives an extra zing.

500g apricots
500g medium sized tomatoes
1 onion, chopped
320ml white wine vinegar
90g sultanas
250g golden granulated sugar (or any light brown sugar)
1 lemon
1 tsp salt
1 tsp chilli flakes (optional)
1 tsp finely grated ginger
2tbsp harissa paste (any sort is fine)
4 tbsp runny honey

Quarter the apricots and tomatoes and put in a heavy pot or preserving pan together with the chopped onion, sultanas, sugar, salt. zest of the lemon, chilli flakes, grated ginger and vinegar. Bring to the boil, stir well and lower the heat. Allow the chutney to simmer for about an hour. Stir in the harissa paste and honey and simmer for a further 30 minutes. Taste, you may want to add lemon juice or more salt. When the consistency looks right, pack into sterilised and warmed jars. There will be enough for 3-4 jars.

Leave for a month and remember to take a jar with you on an autumn picnic.

My 2024 batch of this chutney was darker and had greater flavour as I increased the quantities of every spice. Both are excellent. The spicier version served with slices of roasted halloumi is especially popular.