Apple-Apricot Chutney

Step 1

In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.

Step 2

Over high heat, bring to a boil.

Step 3

Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.

Step 4

Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.

Step 5

Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.

Step 6

Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!