Apricot Chutney with Raisins and Currants

From World-of-the-East Vegetarian Cooking by Madhur Jaffrey's.

• 1 pound dried apricots
• 10 large cloves garlic, peeled and coarsely chopped
• A 1 x 3 inch piece of fresh ginger, peeled and coarsely chopped
• 1 1/4 cups red wine vinegar
• 2 cups sugar
• 1/4 teaspoon salt
• 1/8 to 3/4 teaspoon cayenne pepper
• 3/4 cup golden raisins
• 1/2 cup currants

Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour.

Blend garlic and ginger along with 1/4 cup of vinegar in a food processor until smooth.

Empty the apricots and liquid into a stainless steel or porcelain lined pot. Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer over medium heat, stirring frequently, for 45 minutes. Do not let chutney catch on bottom of pot. Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars. Chutney will thicken slightly as it cools.