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Apricot Chutney with Raisins and Currants

Apricot Chutney with Raisins and Currants is built on Dried Apricots, Garlic Peeled & Coarsely Chopped, Red Wine Vinegar, Sugar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 10
• 1
• 1 1/4 cup
• 2 cup
• 1/4 tsp
• 1/8 tsp
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour.

2. 2

   Put the garlic, and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar.

3. 3

   Blend until smooth.

4. 4

   Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne.

5. 5

   Bring to a boil.

6. 6

   Simmer on a medium flame, stirring frequently, for 45 minutes.

7. 7

   Lower heat if necessary.

8. 8

   Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.

9. 9

   From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini