• 1 lime
• 2 large onions, diced
• 3 garlic cloves
• 3 ounces fresh ginger, peeled and coarsely chopped
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 3 cups cider vinegar
• 4 pounds apricots, seeded and cut into quarters (about 8 cups)
• ½ pounds (or as needed) brown sugar
• 2 cups raisins

Procedure

This one is fine with curry, pork roasts, or chicken. Grate the zest of the lime and squeeze the juice. Place in the container of a food processor or blender along with the onions, garlic, ginger, and spices. Add some of the vinegar and purée. Pour into a deep stainless steel or enameled cast-iron kettle. Add the apricots, sugar and the remaining vinegar and bring to a boil. Reduce the heat and simmer for about 1 hour, stirring often to prevent sticking and scorching. Add the raisins during the last 15 minutes of cooking time. Taste and adjust for a good sweet/tart balance; the vinegar will die down after a few weeks so don’t worry if the chutney seems acidic. Pack into sterilized canning jars, seal, and process in a hot-water bath for 10 minutes.