Serve this savory-sweet condiment with curry dishes or roasted meats, or as a spread on ham sandwiches. Also try it on wheat toast in the morning or as an appetizer spread spooned over cream cheese.
Cooking Light NOVEMBER 2004
Place dried apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
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.
Pack chutney in clean jars. Cover and cool chutney completely; chill.
Note: Store chutney in the refrigerator for up to six weeks.
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