Summer's Harvest Apricot Chutney

magpie diner's Note:

I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 3 cups

• 2 lbs fresh apricots , pitted and roughly chopped
• 1 large red onion , diced (or 2 small or med ones)
• 1 cup unsulphured dried cranberries (or sub raisins)
• 2 cups brown sugar
• 2 cups apple cider vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon sea salt (to taste, I added more like 2 tsp)
• ½ teaspoon curry powder
• ½ teaspoon turmeric
• ¼ teaspoon ground allspice (or sub cinnamon)

Directions:

1. Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
2. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
3. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
4. Process in a boiling water bath for 5-10 minutes.