Apricot Chutney With Raisins And Currants

Directions

1. Put the apricots in a bowl. Pour 4 c. of warm water over them and let them soak for an hour.
2. Put the garlic, and ginger into the container of an electric blender or possibly a food processor along with 1/4 c. of the vinegar. Blend till smooth.
3. Empty the apricots and their soaking liquid into a heavy stainless-steel or possibly porcelain-lined pot. Add in the garlic-ginger mix, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 min.
4. Don't let the chutney catch at the bottom of the pot. Lower heat if necessary. Add in the raisins and currants and cook, stirring, another half hour or possibly till chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cold and store, refrigerated, in lidded glass or possibly ceramic jars.