I came across this recipe in the newspaper and tired it
today. It turned out great. It is a keeper. My wife, who
does not usually like condiments, tired it with the baked
chicken legs we had for dinner tonight and said that it made
her rethink her position on condiments.


Apricot and Cilantro Chutney

1 large yellow onions quartered
3-4 tablespoons pickled jalapeno slices
1 cup cilantro leaves loosely packed
8 oz. dried apricots
4 tablespoons grated fresh ginger
1/4 teaspoon ground cloves
1/3 cup apple cider vinegar
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water

Place the onion and jalapeno slices in a food processor and
pulse until just diced. Add apricots and pulse 10-15 times
or until well chopped.
Transfer mixture to a medium saucepan. Stir in remaining
ingredients and bring to a simmer over medium heat. Reduce
heat to low and cook until the liquid is mostly evaporated.
Chutney should be thick and gooey.

Allow to cool to room temperature before serving. Can be
refrigerated several weeks.