Apricot Chutney

• 1 tablespoon salad oil
• 1 large onion (chopped)
• 1 tablespoon grated ginger
• 1 tablespoon mustard seeds
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper
• 2 cups coarsely chopped dried apricots
• 2/3 cup golden raisin
• 1/2 cup vinegar
• 1/3 cup sugar
• 1/3 cup chopped cilantro

1. In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
2. Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
3. Do not yet add cilantro!
4. Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
5. Remove from heat and let cool.
6. Package and place in refrigerator.
7. Serve with cream cheese.
8. on bread slices.
9. on crackers, or with Indian curries.

salad oil, onion, ginger, mustard seeds, curry powder, cayenne pepper, apricots, golden raisin, vinegar, sugar, cilantro

Taken from www.food.com/recipe/apricot-chutney-64600 (may not work)