Apple-Apricot Chutney

1. 1

   In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.

2. 2

   Over high heat, bring to a boil.

3. 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. 4

   Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.

5. 5

   Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.

6. 6

   Serve, cold from fridge, with a pork 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!

* Per serving · 4 servings · Values may vary.

No additional tips available.