This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally.
Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined. Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally.
Mince apricots, raision, garlic and onion together. Add all other ingredients and boil gently for 1 hour until thick. Bottle and seal immediately using whichever method works best for you. “Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.”
PER SERVING % DAILY VALUE If the dried fruit is very hard, the soak them whole overnight in water then drain. This step can be omitted if fruit is already soft. Mince apricots, raision, garlic and onion together. Add all other ingredients and boil gently for 1 hour until thick.