Apricot Blatjang

This apricot chutney originates in South African and is great on sandwiches and chicken.

1/4 c. dried apricots, chopped
3 Tbsp. golden raisins, chopped
3 Tbsp. red onion, grated
1 clove garlic, minced
1/2 c. apple cider vinegar
3 c. water
1/8 tsp. black pepper
1/8 tsp. dried ginger
1/4 tsp. chili powder
Pinch turmeric
1 tsp. sugar
1/4 tsp. salt

Combine everything in a pot and simmer for about 30 minutes or until thick. Remove from the stove and allow to cool slightly. Use an immersion blender and use to break it down slightly.  Use hot or chill. Keeps for a week in the fridge.