Apricot-Date Chutney with Coriander
2 pounds dried apricots
2 1/2 cups pitted dates, chopped
3 cups brown sugar, firmly packed
3 cups golden raisins
2 cups white wine vinegar
2 cups water
1 tablespoon mustard seed
1 tablespoon salt
2 teaspoons ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
Soak the apricots in enough water to cover for 30 minutes. Drain and put into a large saucepan. Add the dates, brown sugar, raisins, vinegar, water, mustard seed, salt, ginger, coriander, and nutmeg. Simmer on low heat until thickened, stirring frequently to prevent sticking, 45 minutes to 1 hour.
Ladle hot chutney into sterilized 1/2-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release trapped air bubbles. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten the screwbands. Process for 10 minutes in a boiling-water-bath canner.
Yield: About twelve 1/2-pint jars
From homecooking.about.com, reprinted from “500 Treasured Country Recipes,” by Martha Storey & Friends, Storey Books.