Apricot chutney is a bright, slightly unusual sauce, but believe me, once you try it, you will cook it again. It goes well not only with dishes of Indian cuisine, chutney is good with meat, white fish and poultry, just on toast or with pancakes - it is always delicious. It even seems to me that it changes : from spicy to meat and poultry to sweet and sour to desserts or tortillas, depending on what we serve it with. Don't be afraid to experiment in the kitchen.
Prepare food, I have candied ginger.
P.S.: if you use fresh ginger, take it 10g., and increase the amount of sugar to 75 g..
Wash the apricots, remove the seeds, and cut them into 4 parts.
Garlic and ginger, peel, cut into pieces, add 50 ml. add the vinegar and mix it in a blender.
Put the apricots in a saucepan (with a thick bottom) + garlic-ginger mixture, pour in the remaining vinegar, add salt and sugar, pepper.
Let it boil and simmer for 20-25 minutes.
Make sure that it does not burn, mix.
Then add the washed raisins.
Cook for another 15-20 minutes.
Cool the sauce.
Then remove to the refrigerator and serve chilled.