1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 scant teaspoon ground cardamom
2 pinches of ground cloves
1/8 teaspoon black pepper
1/4 cup sugar
1 cup fresh orange juice
1/2 pound dried apricots, cut into halves, about 1 1/2 cups
1 teaspoon grated fresh ginger
1/8 teaspoon salt
1/4 cup golden raisins
1/4 cup dried currants
1 fresh jalapeno or serrano chili, seeded and finely diced
1 teaspoon fresh lemon juice or rice wine vinegar
Combine the spices in a small bowl and set aside.
In a small saucepan, dissolve the sugar in the orange juice and cook over medium heat for 3 or 4 minutes. Add the apricots, ginger, salt, and mixed spices; cook over low heat until the apricots are tender, about 10 minutes. Remove the pan from the heat and add the remaining ingredients. There will be some liquid in the pan, but the fruit will absorb it.
Transfer to a bowl or container. Allow the chutney to sit for 1 to 2 hours before serving.
The chutney will hold in the refrigerator for a week or two if stored in a tightly sealed container.