1. Place the apricots in a bowl and add enough water to cover. Soak overnight.

2. Grate the orange zest and place oranges in saucepan and cover with water. Bring to the boil and simmer for 5 minutes. When cool enough to handle, remove pith and core and chop the flesh. Place drained apricots, zest and orange flesh in a large saucepan with the onions, garlic, salt and ginger.

3. Bruise the coriander seeds and allspice berries and tie up in a piece of muslin. Place in saucepan with remaining ingredients. Bring slowly to the boil, stirring occasionally, until the sugar has dissolved. Reduce heat to a simmer, uncovered, and cook for about 2 hours or until the mixture is of a jamlike consistency. Stir occasionally to prevent the mixture from burning.

4. Spoon chutney into sterilized jars and seal immediately. When cool, store in a dark, dry, cool place.

This recipe has been kindly given by Betsy Fysh, Longreach.

Per serving: 2991 Calories (kcal); 4g Total Fat; (1% calories from fat); 10g Protein; 619g Carbohydrate; 161mg Cholesterol; 6616mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 3 1/2 Fruit; 1/2 Fat; 34 1/2 Other Carbohydrates