1. Heat the oil and sauté the onion and garlic for 2 minutes. Add 3 tbsp of the spice mix, chilli, 1 tablespoon ginger, the bay leaves and curry leaf, and then stir for a minute.
2. Stir in the apricot jam and then pour in the vinegar (being careful not to breath in the heated vinegar as you might sneeze). Then add the soy sauce and brown sugar.
3. Simmer over medium heat for 10 minutes and add another teaspoon ginger. Stir. Transfer half the mixture into a large deep dish or freezer bag and mix with milk to make a marinade.
4. Add a tin chopped tomatoes and bbq sauce to the remaining mix with fresh cherry tomatoes. Simmer for another 10-15 minutes on a lower heat until the flavours are well infused together and cherry tomatoes are soft. Serve as a relish with your meat.