Recipe from Chef Maddox
Chef’s Note: This savory chutney is perfect for grilled or roasted meats and fish.
3 Garlic cloves, peeled
In a food processor, blend the garlic, ginger, and ½ cup of vinegar until smooth.
In a 4 quart non-aluminum pot, add the rest of the vinegar, peaches, apricots, sugar, salt, and cayenne.
Bring to a boil.
Add in the garlic/ginger puree.
Reduce heat and simmer 1 ½- 2 hours, until the texture is similar to honey.
Stir occasionally so that the fruit doesn’t stick to the pot.
Add the raisins and almonds and cook 5 minutes more. Stir in the basil and cilantro.