Apricot and Raisin Chutney

Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water (I add the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours. Chop the garlic. Peel and chop the ginger. Blend the garlic and ginger with a little of the vinegar until smooth. Put the apricots with their soakings water, the onions, the ginger and garlic mixture into an preserving kettle with the rest of the vinegar. Add the sugar, salt and cayenne. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny. Pack into hot clean jars, cover, process and cool. --Note : I use brown sugar and regular raisins for a dark chutney - I use white sugar and golden raisins for a golden chutney. I dont blend the garlic and ginger mixture - I simply mince very small or put through a garlic press. You can substitute dried ginger for fresh ginger. Chutney is not supposed to require a hot water bath, because of the acid level from the vinegar - but I give it a hot water bath anyway. You can use apple cider vinegar in this recipe. I use a gas cooktop - and I cook the simmer the mixture with a simmer plate between the pot and the burners. Be sure you use a heavy bottomed pan - to prevent scorching or burning. PS: I always refrigerate the Chutney after opening the jar. "Sweet chutneys provide a delicious finishing touch to cold cuts, cheese and salads. This slightly hot, spicy way of dealing with dried apricots and raisins is an original and ever popular addition to cold, simple fare? Note - I think the author meant "traditional" - Recipe By : Harrods book of Jams, Jellies and Chutneys From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip