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Apple and Apricot Chutney

5 Granny smith apples; peeled and diced
1/2 lb Dried apricots; diced
150 g Black currants; about 1/2 cup
150 g White raisins
1 1/2 c White vinegar
200 g Brown sugar; about 1 cup
1 Whole ginger; peeled and grated
6 Cardamoms; use only the seeds
2 Garlic cloves; minced.
5 Cayenne peppers
1 tb Black mustard grains
1 Clove
1 ts Ground cumin

Place everything in a saucepan. Simmer 1 hour, stirring a few times while cooking. Add a little water if it becomes too dry. May be kept in the refrigerator for up to 6 months.

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