Apricot Chutney With Ginger And Toasted Almonds


olive oil
9 apricots, peeled, pitted and sliced
1 1/2 cups (about 200 g) roughly chopped toasted almonds
2 chopped onions
1/2 cup brown (100 g) sugar
2 cloves
1 tablespoon (8 g) ground ginger
1 teaspoon tablespoon plus 1 (20 ml) Vinagre de Jerez (sherry wine vinegar)
3/4 teaspoon (3 g) salt
white pepper to taste


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