Apricot Chutney. - I

l lb. stoned raisins, l lb. apricots, l lb. moist sugar, 2 teaspoons salt, 2 large onions finely chopped, 1 tablespoon ground ginger, 2 teaspoons ground coriander seeds, 1 tablespoon ground chillies or 1 teaspoon cayenne pepper, and 3 bottles vinegar- Allow to cook for 2 hours, stirring often to prevent burning.

Apricot Chutney. - II

Three-quarter pound raisins, one pound sugar, two large onions, two teaspoonfuls ground coriander seed, one pound apricots, one teaspoonful salt, one tablespoonful ground ginger, six cups vinegar, 2 or 3 red peppers. Put seeded raisins, apricots, and onions through a meat grinder. Add spices and vinegar, and cook slowly for about one and a half to two hours, stirring often.