Active time: 15 min Start to finish: 1 hr

Ingredients

　　2 garlic cloves, finely chopped

　　2 teaspoons finely chopped peeled fresh ginger

　　1 tablespoon vegetable oil

　　1 teaspoon mustard seeds

　　3/4 cup dried apricots (6 oz), finely chopped

　　1/3 cup dried currants (1 1/2 oz)

　　3/4 cup water

　　1/3 cup red-wine vinegar

　　1/4 cup sugar

　　3/4 teaspoon salt

　　Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.