300 grams dried nectarines, diced
200 grams dried apricots, diced
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black mustard seeds
2 teaspoons madras curry powder
1 1⁄2 cups brown sugar
2 cups cider vinegar
1 cup water
1 teaspoon sea salt
Trim off the ends of the lemons. Cut into quarters and slice finely.
Place all the ingredients in a large, heavy-based saucepan. Slowly bring to the boil over a medium low heat, stirring to dissolve the sugar.
Simmer gently for about 1 hour or until reduced and thickened with only a little liquid left. Stir occasionally to prevent it sticking on the base of the saucepan. A simmer mat is ideal for slow, gentle cooking.
Spoon into hot sterilized jars (see below) and seal with vinegar-proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.