Apricot and Raisin Chutney from Digby Law's Pickle & Chutney Cookbook.

It was easy enough to make but made a surprisingly small amount, 2 & 1/2 jars!

Recommended for curries and with cheeses. I tried it on a cracker with tasty cheese and it gets the thumbs up!

250g dried apricots

2 cup boiling water

200g raisins

1 1/2 cups brown sugar

1 cup white vinegar

6 whole cloves 

2 teaspoons mustard seeds.

Soak apricots in water for 2 hours.

Put all in saucepan and simmer, stirring till sugar dissolved then bring to boil. Reduce to simmer 1 hour or until thick. Jar Makes about 1 litre (Not for me, must have over simmered!)