Thanks to the thread about canning I thought more seriously about making
some more hot red pepper jelly. Peppers were cheap in the store today.
While I was there I picked up some dried apricots and a batch of
cilantro to make this chutney. I tried it a few years ago and we loved it.


Apricot Cilantro Chutney

1 large yellow onion cut into quarters
3-4 Tbls. pickled Jalapeno peppers slices
1 cup loosely packed fresh cilantro leaves
8 oz. dried apricots
¼ tsp. ground cloves
4 Tbls. grated fresh ginger
1/3 cup apple cider vinegar
¼ cup light brown sugar
½ tsp. salt
¼ tsp. freshly grated black pepper
1 cup water

Place onion, jalapeno and cilantro in the bowl of a food processor and
pulse until just diced. Add apricots and pulse 10-15 times or until well
chopped. Transfer the mixture to a medium sauce pan and stir in
remaining ingredients. Bring to a simmer over medium heat. Reduce heat
to low and cook until liquid is mostly evaporated, about 12 minutes.
Chutney should be thick and gooey. Allow to cool to room temperature. It
can be kept in the refrigerator for several weeks.