November Party Part 3: Curried apricot chutney (p. 950) and Chutney cheese spread (p. 76)

Make sure to read the first two posts on the November party!  Sadly, I think I have about four more posts to go on this party--I REALLY cooked a lot of food.

 I made Curried apricot chutney (p. 950) but since I wanted to use it immediately I made a few changes and didn't bother with the canning aspect.  

I simmered water, dried apricots, onion, and sugar for a half hour:

In another pan I cooked cider vinegar, ginger, curry powder (I used up all of my homemade curry powder--I need to make more), and a cinnamon stick.  I didn't bother with the canning salts because I wasn't going to can the chutney--I just added some regular salt:

I removed the cinnamon stick and added the vinegar mixture to the apricot mixture, stirring in golden raisins: 

It was delicious!  And easy.  It didn't have the 5000 ingredients of the tropical chutney.  I wish I had more exciting stuff to say about this dish but I my brain isn't totally powered on.  I would make it again, which I can't say about all recipes.

Chutney cheese spread (p. 76) sounded good.  Instead of mango chutney (which I would be severely allergic to) I used the apricot chutney I had just made.  I mixed chutney with cream cheese:

I sprinkled walnuts on the top and called it a day.  It was delicious.  I love cream cheese spreads and the chutney had a nice sweetness to it.  I really like chutney but I think it's under-appreciated by Americans.  Tell me, do you eat chutney?  Can I work chutney into this paragraph a few more times?