Ingredients

1 tablespoon vegetable oil

4 cups yellow onion

1 tablespoon garlic, minced

8 cups fresh (or frozen) apricots, peeled and diced

1 cup dried peach, cut into small pieces

¾ cup sugar

1 cup white vinegar

2 fresh chilies of choice (or ½ teaspoon chili flakes for milder heat)

1 teaspoon table salt

Directions

1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the yellow onion and cook until beginning to brown. Add the garlic and cook for 30 more seconds.

2. Add the apricots, dried peach, sugar, vinegar, chilies (if using), and salt. Bring to a boil and then reduce heat to maintain a gentle simmer. Stir often and use a wooden spoon to break down the apricots if used whole frozen ones. Cook for 30-40 minutes until thickened. To test if it’s done put a spoonful of chutney on a plate and draw a line through the center, if the line holds and the chutney doesn’t bleed into the middle, it’s ready! If you prefer a more consistent consistency, pulse the mixture in a food processor a few times.