Peach and Apricot Chutney
I don't remember where this comes from, perhaps Ornish's Eat More, Weigh Less.
In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try this with any curried or highly spiced dish.
Makes 2 cups or serves 6 to 8people.