Apricot Chutney

This recipe is featured in the current Martha Stewart Living. Serve Apricot chutney on toast for breakfast or as an accompaniment for grilled fish or chicken at dinner.

2 Tb olive oil

½ small onion, finely chopped

1 pd Apricots, halved and cut into ¼ inch fine dice (2 cups)

½ cup sugar

¼ cup honey

¼ cup cider vinegar

1/3 cup of raisins

½ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp coarse salt

Heat oil in a medium saucepan over medium heat. Add onion, cook, stirring often, until soft and translucent, about 4 minutes.

Add the remaining ingredients. Cook, stirring occasionally, until thickened, 20-25 minutes. Transfer to a medium bowl and let cool completely.

Makes 2 cups. Refrigerate in an airtight container for up to 2 weeks.