Apple-apricot Chutney

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed)
• 1 cup halved dried apricot (pack them into measuring cup when measuring)
• 3/4 cup wine vinegar
• 1/4 cup golden raisin
• 2 tablespoons finely minced fresh ginger
• 2 cloves garlic, peeled and very thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper flakes (or less)
• 1 cup sugar

Recipe

• 1 in a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
• 2 over high heat, bring to a boil.
• 3 next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
• 4 stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
• 5 place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
• 6 serve, cold from fridge, with a lamb roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!