California Apricot Chutney
2 cups Traina Sun-dried Apricot Sauce Base
½ cup Traina California Diced Apricots, hydrate
1 cup Traina Golden Raisins, hydrate
1 t oil
1 cup sliced mild onion
¼ cup brown sugar
¼ t ground red pepper
½ t Garam Masala spice
Hydrate Traina dried fruit in a mixture of 1 cup warmed apple cider vinegar and ½ cup white wine vinegar for 30 minutes. Drain fruit reserving liquid.
In a saucepan, heat oil and sauté onion. Lower heat, add Apricot Base, dried fruit, brown sugar and spices. Cook gently until flavors combine.
Add dried fruit. Turn off heat, and cover mixture. Allow to rest at least 1 hour. (Be prepared to add more liquid as sun-dried fruit will migrate some moisture from chutney). Add reserved liquid until desired consistency is achieved.