Apricot and pine nut piñon chutney:
Toast pine nuts in a pan (1/3 cup).
Combine the pound of dried apricots and the 1/2 cup dark raisins in a bowl and pour in 4 cups boiling water, leaving to stand for 10 mins. Drain the fruit but save a cup of the juice.
In a heavy bottomed pan, combine the soaked fruit, reserved water, 2/3 cup white wine vinegar, 2/3 cup sugar and 2 small red dried chiles (maybe de arbol? or japones?).
Cook over a medium heat for 30 ish minutes and let cool, then stir in the pine nuts....leave it to mellow for 24 hours and it will keep for a month.
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