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
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!)