750g Plums
750g Apricots
2 Tablespoons Sultanas
500g Chelsea Soft Brown Sugar
1 Cup Malt Vinegar
2 Teaspoons Garam Masala
2 Teaspoons Chilli Powder
1 Teaspoon Fennel Seeds
12 Cloves Garlic, finely chopped
30g Fresh Ginger, peeled and grated
2 Teaspoons Salt

1 : Wash plums and apricots and remove stones. Chop fruit roughly. Place in a large enamel or stainless steel pan.
2 : Add the rest of the ingredients and mix well together. Bring to the boil and cook on medium heat for about 40 mins, stirring frequently with a wooden spoon.
3 : Pour into hot sterilised jars and seal.