Instructions: In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.

Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.

Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.

This recipe yields 2 cups.

Comments: This simple, sweet-tart relish lasts as long as a jar of jam, which in my refrigerator can be many moons. Eat the chutney on toast with cream cheese; serve it with meat, poultry, or a curry; or cook with it, as in "Pork Tenderloin With Apricot Chutney" (see recipe).

Yield: 2 cups

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