Apple and Dried Fruit Chutney

This is a chutney that I have made for years. Although most traditional Indian cookbooks have a similar recipe, I adapted this from a recipe I got from Chef de Cuisine Vincent Brunetto, who had a restaurant called The Campbell House near my home. He served it for an appetizer in a chilled mound next to homemade pâté and fresh bread. Cooking it on the stove always seemed to evaporate too much of the liquid, so using the bread machine is a fine way to make this full-flavored, nicely textured