Instructions: In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.

Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, until apricots are soft when pierced, 20 to 25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 minutes longer.

Let cool, discard cinnamon, and serve chutney, or cover and chill.

This recipe yields about 4 cups.

Comments: If making up to 1 month ahead, cool, cover, and chill.

Yield: 4 cups

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