• 5 dried mango pieces
• 10 very ripe apricots
• 3 tbsp honey
• 2-3 tbsp water
• 1/2 lemon (juice)
• 1 small clove of garlic
• 1/2 tsp salt
• 2-3 tbsp chili cashews
  

Finely dice the mango pieces & apricots. Bring to the boil together with the remaining ingredients (except the cashews) in a pan & then simmer for 15 minutes until the mixture has thickened slightly. Stir occasionally. Puree briefly together with the cashews or simply mix in the chopped nuts as desired.

Goes perfectly as a sauce in (veggie) burgers, with grilled vegetables or as an aperitif with pieces of flatbread.