2 c. brown sugar
1 c. granulated sugar
1 1/2 c. red wine vinegar
2 tbsp. mustard seed
1 tsp. ground ginger
2 tsp. salt
4 (2 lb.) yellow onions, thinly sliced
2 cloves garlic, minced
3 tbsp. finely chopped jalapeno pepper
1 tsp. crushed red chili pepper
7 c. peeled, pitted & coarsely chopped fresh apricots, apples, or peaches or any combination
1/2 c. dried currants
4 oz. crystallized ginger, chopped

Bring the sugars and vinegar to a boil in a large soup pot. Add the mustard seed, ginger, salt and peppers and bring to a simmer. Add the fruit and remaining ingredients and simmer, uncovered, for 1 1/2 hours. Cool and store in refrigerator for up to 2 weeks.