1 30-oz can of apricot halves in heavy syrup
2 cups golden raisins
½ cup freshly minced onion
1 or 2 Tbs. Balsamic vinegar
½ tsp. powdered ginger
¼ tsp. crushed red pepper
¼ tsp. ground cumin
pinch of ground cloves
Remove apricot halves from syrup and coarsely chop them. Place chopped apricots, about half the heavy syrup, and the raisins and onion into a medium size saucepan and bring to a simmer over medium high heat, stirring constantly. (Discard remaining syrup.) Add remaining ingredients and mix well. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.
I should add here that I adapted this recipe somewhat for the current baking sessions. I have fresh hot red peppers coming in from the garden, so I minced about a half a pepper instead of using the dried stuff. I also used fresh ginger and subbed a minced garlic clove for the onion, and added a teaspoon of roasted and freshly ground coriander. Chutneys come in lots of different combinations of spices, so you should do a little research and then experiment.
By the way, mix some of this spicy-sweet chutney with whipped cream cheese, and you’ve got a delicious spread to put on top of turkey sandwiches or toasted bagels, and it's excellent all by itself on top of Belgian waffles, too.
UPDATE AFTER BREAKFAST SATURDAY MORNING
I served the pumpkin scones with the apricot chutney/cream cheese filling, and they were all eaten. But after trying one myself I think I have too many things going on at once in this recipe: the spices in the chutney were co-opted by the spices in the scone dough, so nothing was distinct about the filling, plus the scone needed a little more salt. (This last, entirely accurate observation came from Chef Ron our kitchen manager). Think I'll try two more versions: one with just the chutney and another with a filling made with creamcheese sweetened with powdered sugar and beaten with an egg, which should yield a custardy, cheesecake-y kind of filling (I hope!). Plus my friend Yvonne wants a gluten free version. I love having so many ideas to explore! Unlike Julie Powell having meltdowns on her way through Mastering the Art of French Cooking, I don't have a soul-destroying government job and a horrible commute, so this seems more like play than work.