Apricot Chutney

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I optimistically purchased a package of apricots a couple of weeks ago and promptly went on two weeks of travel for work, as you have heard. Prior to the apricots turning into a slag heap in the fridge, I finally rallied myself on Sunday, and turned out a small batch of apricot chutney.

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12 apricots, washed, pitted and halved
4 small, sweet orange peppers, 1/8″ dice
1/4 red onion diced, 1/8″ diced
2 cloves minced garlic
1/2 cup golden raisins
11/2 tsp ground cardamom
11/2 tsp orange peel
2 tsp ground ginger
1/2 tsp salt
1/2 cup apple cider vinegar
1/2 cup brown sugar
Everything in my father’s huge orange enameled pot on medium heat for about 15 minutes. The mixture will probably boil, but you don’t want to lose the shape of the apricots.

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Because I have “temporarily” misplaced the rings from my weck jars, I was only able to keep this batch in the fridge, and I’ll have to make a batch of chicken curry to help make the chutney go away!

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