Source: dLife

A warm apricot, almond, raisin, citrus, and pepper sauce.

Servings

1 cup Nuts, almonds, blanched, whole
2 lb Apricots, fresh, whole , ripe
2 lb medium red bell peppers
2 Oranges, California, valencias, fresh, 2 5/8" , 12 ounces
2 medium lemons , 8 ounces
2.5 cup fresh chopped onion , 1 1/4 pounds
2 cup sugar
2 cup cider vinegar
8 oz crystallized ginger , 1 cup, chopped
1 cup golden raisins
2 tsp salt
2 tsp ground ginger
2 tsp minced garlic

1 Preheat oven to 350 degrees F.
2 Toast almonds on a baking sheet for 8 to 10 minutes, shaking pan often.
3 Remove pit from apricots and chop them to make about 3 1/3 cups. Remove stems and seeds from bell peppers and chop to make about 3 1/3 cups. Remove seeds from oranges and lemons and chop with peel on to make about 1 1/3 cups oranges and 1 cup lemons, with juices.
4 Add almonds, apricots, bell peppers, oranges, lemons, onions, sugar, vinegar, crystallized ginger, raisins, salt, ground ginger, and garlic to a pot. Let mixture boil over high heat, stirring often. Lower heat to medium high and let simmer 35 minutes or until mixture is reduced to 1/3 cup and it is thick. Stir often.

Serve this chutney with ham or pork chops.