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     Title: Apricot Cilantro Chutney
Categories: Chutneys
     Yield: 1 Batch

     1 lg Yellow onion; cut into
          -quarters
     3 tb Pickled Jalapeno peppers
          -slices; up to 4 tb
     1 c  Fresh cilantro leaves;
          -loosely packed
     8 oz Dried apricots
   1/4 ts Ground cloves
     4 tb Fresh ginger; grated
   1/3 c  Apple cider vinegar
   1/4 c  Light brown sugar
   1/2 ts Salt
   1/4 ts Freshly grated black pepper
     1 c  Water

 Place onion, jalapeno, and cilantro in the bowl of a food processor
 and pulse until just diced. Add apricots and pulse 10-15 times or
 until well chopped. Transfer the mixture to a medium sauce pan and
 stir in remaining ingredients. Bring to a simmer over medium heat.
 Reduce heat to low and cook until liquid is mostly evaporated, about
 12 minutes. Chutney should be thick and gooey. Allow to cool to room
 temperature. It can be kept in the refrigerator for several weeks.

 Recipe by Toronto Star (adapted)

 Recipe FROM: <https://web.archive.org/web/20170327151822/
 http://recfoodcooking.org/sigs/Dave Smith/
 Apricot Cilantro Chutney.html>

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