Apricot Chutney

• 5 pounds apricots, pitted and quartered
• 2 pounds red onions, peeled and coarsely diced
• 4 cups light raisins
• 2 pounds dark brown sugar
• 4 cups cider vinegar
• 2 teaspoons chili powder
• 4 teaspoons mustard seed
• 2 teaspoons salt
• 2 teaspoons turmeric
• 1 teaspoon cinnamon

1. Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup.
2. Pour into hot.sterilized preserving jars, cover and seal.

red onions, light raisins, brown sugar, cider vinegar, chili powder, salt, turmeric, cinnamon

Taken from www.epicurious.com/recipes/food/views/apricot-chutney-102012 (may not work)