Apricot Date Chutney

This is adapted from a Cooking Light recipe. It is great with roasted meat. It would also be good as a spread for appetizers or at breakfast.

• Ready In: 1 hr 45 mins
• Serves: 9

Ingredients

• 1⁄2 cup  dried apricot, halved
• 1  cup  chopped pitted dates (about 1 lb)
• 3⁄4 cup brown sugar
• 1⁄2 cup apple cider vinegar
• 1  teaspoon  minced peeled fresh ginger
• 1⁄2 teaspoon  coriander
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 red onion, thinly sliced
• 2  tablespoons  chopped fresh cilantro

Directions

1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro.
3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup).
4. Note: You can store chutney in refrigerator for up to 6 weeks.