Categories: chutney, pickles, relish

Ingredients

• 1/2 cup slivered almonds
• 1 cup cider vinegar
• 2 cups firmly packed finely shredded carrots
• 1/2 cup raisins
• 1/3 cup coarsely chopped pitted dates
• 1/3 cup coarsely chopped dried figs
• 1/3 cup coarsely chopped dried apricots
• 1 cup firmly packed brown sugar
• 3 cloves garlic, minced or pressed
• 1 Tbsp. minced fresh ginger
• 1 tsp. dry mustard
• 1/2 tsp. ground cinnamon
• 1/2 tsp. cayenne
• Salt

Directions

1. Stir almonds frequently in a 2-0R 3-quart pan over medium heat until nuts are golden brown, about 6 minutes. Add vinegar, carrots, raisins, dates, figs, apricots, brown sugar, garlic, ginger, mustard, cinnamon, and cayenne.
2. Bring to a boil on high heat, then simmer, uncovered, stirring occasionally, until liquid evaporated and mixture is reduced to about 4 cups, about 25 minutes; as mixture thickens, watch carefully and stir often to avoid scotching.
3. Serve warm or at room temperature. Add salt to taste. If made ahead, cover and chill up to 1 week.

4. makes about 4 cups.

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