Rinse apricots. Cut skin, blanch (scald) with boiling hot water and remove skin. Cut fruit in half, remove seeds and cut into quarters. Peel onion and chop coarsely. Rinse rosemary, strip needles from stems and chop finely. Bring prepared vinegar, sugar, ingredients and curry to a boil. Cover and simmer gently for about 20 minutes. Next, cook without lid for about 15 minutes. Stir several times. Season to taste, fill into clean jars and seal tightly. Shelf life 6-8 weeks.
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