1. For the chutney:

    • Slice the dried apricots.
    • Put the white wine vinegar and caster sugar into a suitable pan and reduce until it is a syrup consistency.
    • Add in the Knorr Professiol Ginger Puree and the Patak's Butter Chicken Paste and boil for 1 min.
    • Then add in the sliced apricots and mix through.
    • Add the water and boil to incorporate.
    • Remove from the heat andallow to infuse at room temperature for an hour then serve.