Apricot Chutney

• 400 g Chopped Diced Apricot
• 17 g Cooking Salt
• 1 g

Cooking Instructions

1. Place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots.
2. De-seed, finely slice the chilli and set aside.
3. Add all the remaining ingredient