Summer'S Harvest Apricot Chutney - cooking recipe

Ingredients

2 lbs fresh apricots, pitted and roughly chopped
1 large red onion, diced (or 2 small or med ones)
1 cup unsulphured dried cranberries (or sub raisins)
2 cups brown sugar
2 cups apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon sea salt (to taste, I added more like 2 tsp)
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground allspice (or sub cinnamon)

Preparation

Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
Process in a boiling water bath for 5-10 minutes.