Serve as a condiment with barbecued meats and sausages in bread, on fish tacos, or to liven up summer salads.
Ingredients
| 1 | Onion, finely chopped |
| 2 | Garlic cloves, or 3, crushed |
| 1 small knob | Ginger, finely grated |
| 1 | Red chilli, or green chilli, finely chopped; choose a mild type |
| 1 drizzle | Vegetable oil, for frying |
| 1 | orange, zest and juice |
| ¼ cup | Red wine vinegar |
| 1 Tbsp | Honey |
| 550 g | Apricots, pitted and cut into quarters (Main) |
| 1 handful | Mint leaves, chopped |
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Directions
- Gently fry onion, garlic, ginger and chilli in a little oil until soft.
- Add the orange zest and juice, red wine vinegar and honey and simmer for 3 minutes.
- Add apricot and cook until soft and mixture resembles a chunky compote. Cool, add a handful of chopped mint and chill.
