Spicy Peach Apricot Chutney 2 tablespoons canola oil 1 cup water 1/8 tsp ground cardamom 1/8 tsp ground nutmeg 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1 pinch ground cloves 3/4 tbsp chili powder 1/2 tsp cayenne pepper 3 tbsp tamarind paste 1/4 cup diced dried apricots 2 pounds sliced peeled peaches 1/2 cup raisins 1 clove garlic, minced 1/4 cup chopped onion 3 cups packed brown sugar 3 cups apple cider vinegar 1/4 tsp salt 3 medium fresh limes, zest and juice Directions 1. Heat oil in saucepan over medium heat. Add dry spices; cook and stir for about 2 minutes to release the flavors. 2. Stir water into pan with spices along with sugar and tamarind paste. 3. In a large heavy pot, stir together the apricots, peaches, raisins, garlic, onion, salt, dry ingredients from step 1, brown    sugar, lime juice and zest, and cider vinegar. 4. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about    1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom. 5. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container. Option: Transfer in batches to food processor or blender and pulse to desired consistency.