Title: Apricot chutney
 Categories: Condiment
      Yield: 1 Servings
 
      1 sm Lime
      1 c  Granulated Sugar
      1 c  Packed Brown Sugar
      1 c  Dried Currants
      1 c  Cider Vinegar; (5% Acidity)
      1 tb Fresh Ginger; minced -or-
    3/4 ts Ground Ginger
      1 ts Dry Mustard
      1 ts Ground Allspice
    1/4 ts Salt
      1 ds Ground Cloves
      3 sm Dried Hot Red Chiles;
           -Crushed
    1/2 c  Chopped Onions
      1 sm Garlic Clove; minced or
           -Pressed
      4 lb Apricots; pitted & Quartered
 
  Rinse unpeeled lime; then chop, discarding seeds.  Place chopped lime
  in a heavy bottomes 8 to 10 quart pan.  Mix  in granulated sugar,
  brown sugar, currants, vinegar, ginger, mustard, allspice, salt,
  cloves, chiles, onion, and garlic. Bring to a boil over medium-high
  heat. Stir in apricots; return to a boil, stirring constantly. Reduce
  heat and simmer, uncovered, stirring often to prevent sticking, until
  slightly thickened (about 45 minutes).
  
  Process in boiling water canner as above.