Date and Apricot Chutney

Ingredients

• 1/2 cup dried apricots, halved
• 1 cup chopped pitted dates (about 1 pound)
• 3/4 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon tomato paste
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/2 medium onion, thinly sliced
• 2 tablespoons chopped fresh cilantro

Preparation

1. Place dried apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 8 ingredients (through onion) in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 minutes or until thickened. Remove from heat; stir in cilantro.
3. Pack chutney in clean jars. Cover and cool chutney completely; chill.
4. Note: Store chutney in the refrigerator for up to six weeks.