Preheat oven to 170 degrees.
Peel and slice shallots 4 mm thick. Place in small bowl with the sultanas.
Put all pickle ingredients in a pot and bring to boil. Simmer 1 minute and then pour over sultana mix. Set aside to soak. Overnight is preferable but a few hours of pickling can sauce. Once the sultanas are visibly plump you're good to go.
Roast almonds in the oven until crisp and light brown on the inside. 6/10 minutes. Once cool chop up in the food processor until they are in the middle of chunky and fine. You could also just put in a clean t towel and smash with a pot. Saves washing up more dishes.Read More