He adapted this recipe from one he found on cooks.com.  Needless to say, I think his is better!  This chutney is delicious with chicken, and pork… and whatever else you like chutney with (we always eat it with Indian food).

1-3/4 cups cider vinegar

2 1/4 cups sugar

3 pounds apricots

4 TBL chopped fresh ginger

4 large cloves garlic, chopped

1-1/2 TBL mustard seeds

1/2 tsp. salt

1/2 cup white raisins

1/2 cup seedless raisins

dried chilis–chopped, to taste (Note:  L would use fresh habaneros if he had them here)

1TBL powdered cinnamon

Combine vinegar and sugar in a heavy saucepan and bring to a boil.  Slice the apricts and add with the rest of the ingredients to the syrup.  Cook until the apricots are almost tender. Strain everything out and return the syrup to a boil.  Continue to boil until the syrup is reduced by half, and is thick; this will take about 15 minutes.  Return the fruits to the syrup, bring back to a boil and pour into hot sterilized jars.  Seal.  This will make about 6 cups of chutney.