Apricot Chutney

Cook shallots in a little water for 5-10 minutes until soft, drain. Place ginger, pepperoni, raisins, sugar, cinnamon, salt, softened shallots and fruit vinegar in large saucepan. Bring to a boil once and continue to simmer, covered, for about 1/2 hour. During last 10 minutes, add lemon zest to simmer. Remove ginger, cinnamon stick and lemon zest, add apricot puree. Cook over gentle heat until all liquid has evaporated (up to 1 hour), then stir in lemon juice and pour into warmed jars, seal, store in a dark, cool place. The chutney is ready when the trace of a cooked spoon passed through is no longer obliterated by the surrounding mass.

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