KellyDiff, thank you so much for adding your post! I have a refrigerator full of very ripe apricots & figs that I got for an absolute steal, and once I found this recipe I thought it not only looked delicious, but what a great way to use up both. However, I was wondering how well it would do if I canned it, knowing the acidity level was a concern. You answered that question! Going to try it out & will let you know how mine turns out. Btw, rootbeer can chicken? Wow...where can I get that recipe? Bet that is a great combo.
Y-U-M-! Other than the peeling of the apricots, it was quick to assemble. Only had 1/4 cup wine, so had to use 1/4 cup of wine and 1/4 cup of water. Also used tried thyme instead of fresh. Chutney tasted awesome with both pork tenderloin and roasted root vegetables. Even my 8 year old ate it. If she's going to continue to eat it, I might have to omit the jalapeno next time.
Nothing to say but totally delicious! Used the lots of apricots in my yard from a tree - so lots of mushy imperfect ones, but they were perfect for this recipes. Put it on Root Beer-Can Chicken - delicious! Edit 7/8/12: this chutney is so good that I decided to make a double recipe and can it! Per canner Marisa McClellan from Food In Jars (http://www.foodinjars.com/), in order to make sure it was safe for canning (and b/c figs are low in acid), I added extra lemon juice (1/4c instead of 1 T, and I used bottled instead of fresh, which apparently has a more consistent acid level). Still totally delicious!