225 g (7 1/2 oz) ready-to-eat dried apricots, chopped
1 tart green apple, peeled, cored and chopped
1 onion, finely chopped
2–3 garlic cloves, finely chopped
1 tablespoon peeled and grated fresh root ginger
1 tablespoon sultanas
2 cinnamon sticks
grated rind and juice of 1 lemon
150 ml (1/4 pint) white wine vinegar
pinch of chilli powder
120 g (4 oz) granulated sugar
1 tablespoon honey
2–3 tablespoons orange blossom water
2–3 tablespoons sunflower oil
225 g (7 1/2 oz) haloumi cheese, thickly sliced
To make the chutney, put the apricots, apple, onion, garlic, ginger, sultanas, cinnamon, lemon rind and juice, vinegar, chilli powder and sugar into a heavy-based saucepan and bring to the boil, stirring continuously, then cook over a medium heat for 20 minutes, stirring occasionally, until thick.
Add the honey and orange blossom water and cook gently for a further 5–10 minutes until thick and fragrant, then season with salt.
Meanwhile, heat the oil in a heavy-based frying pan, add the haloumi and fry for 3–4 minutes, turning once, until golden brown. Drain on kitchen paper. Serve immediately with the chutney.