Apricot and Yellow Mustard Seed Relish (gf) (v)

2 cups (400 grams) dried apricots, halved

1 brown onion, finely chopped

¾ cup white wine vinegar

1 cup water

¼ cup raw sugar

1 tablespoon yellow mustard seeds

2 cloves garlic, crushed

¼ cup golden sultanas or raisins

2 small bay leaves

Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.

Cover and simmer for 30 minutes, stirring occasionally to prevent it sticking on the base of the saucepan.

Cool then cover and refrigerate for up to 1 month. Serve at room temperature. MAKES 2½ CUPS