This relish is rather like a chutney, only it is cooked for less time and has a fresher, sweet-and-sour flavour.
Put the prepared apricots, tomatoes, shal lots, ginger, cardamom and cinnamon into a preserving pan, then stir in the sugar, honey, cider vinegar and green peppercorns. Bring to the boil and bubble, uncovered, for about 20 minutes until the shallots are soft and the mixture is thick. Spoon into clean, dry, hot jars, seal and cover. Store in a cool place for at least 3 weeks before opening.
© 1991 All rights reserved. Published by Websters International.