Peel and finely chop the onions and garlic. Scratch chillies lengthwise, wash and cut into rings. Fry onions, garlic and chillies briefly in hot oil. Drain the apricots. Puree 2/3 of the apricot halves.
Cut remaining apricots and cucumbers into small cubes. Add apricot puree and ketchup to the onion mixture. Stir in the diced apricots and cucumber. Season the sauce with orange juice and zest, honey and salt
Per bottle about 1130 kJ/ 270 kcal. E 1 g/ F 3 g/ KH 62 g