Spiced Apricot Chutney
In a small saucepan, combine shallots and wine. Cover, and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until shallots are soft, 15 to 20 minutes.Advertisement
In a medium saucepan, combine dried and fresh apricots, tomatoes, garlic, brown sugar, soy sauce, and red-pepper flakes; mix well. Add shallot mixture and vinegar, and bring to a boil over high heat. Reduce heat to medium; continue cooking until most of the fruit has broken down but is still somewhat chunky, 10 to 15 minutes, stirring occasionally. Remove from heat; let cool completely before serving or storing.
Store this chutney in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.