• 1/2 tablespoon sherry vinegar
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• 1/2 teaspoon grated ginger
• 1 cinnamon stick
• 1 star anise
• 1 zest of 1 lime
• 1 shallot -- chopped
• 2 cloves garlic -- chopped
• 2 teaspoon canola oil
• 2 tablespoon lingonberries
• 1 tablespoon black currants
• 2 tablespoon dried cranberries
• 2 tablespoon blueberries
• 1 tablespoon diced dried apricots
• 1/2 cup orange juice
• 1 tablespoon dijon mustard

1. In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.
2. Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes.
3. Add dry ingredients to pan and allow to caramelize.
4. Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes.
5. Add orange juice and simmer for 15 to 20 minutes, stirring occasionally.
6. Remove pan from the heat and stir in mustard.

Chutney can be stored in a sealed container in the refrigerator for up to two weeks.