Apple-Apricot Chutney

• 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 white 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 white sugar

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 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!

peeled apples, pack, white wine vinegar, golden raisin, fresh ginger, garlic, salt, hot pepper, white sugar

Taken from www.food.com/recipe/apple-apricot-chutney-74520 (may not work)