Title: Apricot chutney with raisins and currants
 Categories: Indian, Condiments
      Yield: 4 Cups
 
      1 lb Dried apricots
     10 lg Garlic cloves
           -- peeled & coarsely chopped
      1    1x3" piece of fresh ginger
           -- peeled & coarsely chopped
  1 1/4 c  Red wine vinegar
      2 c  Sugar
    1/4 ts Salt
    1/8 ts Cayenne pepper
           -- (or MORE if desired)
    3/4 c  Golden raisins
    1/2 c  Currants
 
  Put the apricots in a bowl.  Pour 4 cups of hot water over them and
  let them soak for an hour.
  
  Put the garlic, and ginger into the container of an electric blender
  or a food processor along with 1/4 cup of the vinegar. Blend until
  smooth.
  
  Empty the apricots and their soaking liquid into a heavy
  stainless-steel or porcelain-lined pot.  Add the garlic-ginger
  mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a
  boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
  Do not let the chutney catch at the bottom of the pot. Lower heat if
  necessary. Add the raisins and currants and cook, stirring, another
  half hour or until chutney takes on a thick, glazed look.  (It will
  thicken slightly as it cools.) Let the chutney cool and store,
  refrigerated, in lidded glass or ceramic jars.