Apricot Chutney Recipe

This recipe was originally adapted from MyRecipes.com. ingredients:
3 1/2 cups apricots - pitted and cubed (about 1 1/4 pounds)
1/2 cup packed light muscovado sugar
1/2 cup red onion - chopped
1/3 cup Gravenstein apple cider vinegar
1/4 cup golden raisins
2 tablespoons all-flower honey
1 tablespoon chili flakes
1/2 teaspoon sea salt
1/2 teaspoon cumin - freshly ground
1/2 teaspoon whole mustard seeds
1/2 teaspoon coriander - fresh ground
1/2 teaspoon freshly ground tellicherry black pepper

directions:
Combine all ingredients in a saucepan over medium-high heat. Bring mixture to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Store chutney, covered, in the refrigerator for up to one week.

maxes approximately 2 cups