Apricot Chutney

Recipe Ingredients

1 teaspoon	5ml	Lime (small)
1 cup	198g / 7oz	Granulated sugar
1 cup	160g / 5.6oz	Packed brown sugar
1 cup	62g / 2.2oz	Dried currants
1 cup	237ml	Cider vinegar - (5% acidity)
1 tablespoon	15ml	Fresh ginger - minced -or-
3/4 teaspoon	3.8ml	Ground ginger
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Ground allspice
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Ground cloves
3		Dried hot red chiles - crushed (small)
1/2 cup	31g / 1.1oz	Chopped onions
1 cup	93g / 3.3oz	Garlic clove - minced or pressed (small)
4 lbs	1816g / 64oz	Apricots - pitted and quartered

Recipe Instructions

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat.

Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes).  Process in boiling water canner as above.

Source:
Sunset's "Home Canning".

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