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.