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Mango Apricot Sauce/Chutney

This is based on Major greys mango Chutney.
6oz Dried Org Mangos (very Sweet)
6oz Dried Turkish Apricots (super sweet)
2oz Dried B.C Org Apples
2 Oz Org Italian Almonds
5oz Fresh Ginger
.5oz dry Turmeric Roots.
1 Whole Lemon 4oz
15 Cloves
2 Tbsp Seasoning
1 Tbsp Pink Salt
1 Tbsp Smoked Paprika
1 Tbsp Whole Allspice
1/4 Whole Nutmeg Grated.
1 Tbsp Ground Cinnamon
1 Pint Red Habanero Mush
2 Pints home Made ACV from Apple juice
1 Pint Org ACV.
Let soak for 4 hours, blitz. Poured into jars. Vacuumed sealed the 2L jar, will leave it out. Their is allot of natural enzymes in their with the ACV so gonna see if it ferments, if it does then put in in bigger container.
Was going to put a Pint of Raisins in at the end but forgot, see what happens later. A quick taste gave a nice complex citrus taste. Will crack the small one in a week.



Cracked the Jar.
very nice and fruity smell, strong Hab heat level, the spices are present lightly, nice apricot flavor.
Found it was too hot by itself. so blitzed two peaches and added some of the chutney, Mmmmmm.