Apricot Chutney

• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped peeled fresh ginger
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 3/4 cup dried apricots (6 oz), finely chopped
• 1/3 cup dried currants (1 1/2 oz)
• 3/4 cup water
• 1/3 cup red-wine vinegar
• 1/4 cup sugar
• 3/4 teaspoon salt

1. Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes.
2. Add mustard seeds and cook, stirring, until fragrant, about 1 minute.
3. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist).
4. Cool to room temperature.

garlic, fresh ginger, vegetable oil, mustard seeds, currants, water, redwine vinegar, sugar, salt

Taken from www.epicurious.com/recipes/food/views/apricot-chutney-108896 (may not work)