2/3 c. raisins
1/2 c. peach preserves
1/2 c. apricot preserves
1/2 c. orange marmalade
1/2 c. white vinegar
1/2 tsp. dry mustard

Combine in a stainless steel kettle and cook mixture over moderate heat, stirring until well combined, about 2 minutes. Add 1/4 teaspoon minced coriander and cook the mixture for 20 minutes or until it is thickened slightly. Pour the chutney into a sterilized 1 pint jar; seal the jar with the lid, and store the chutney in the refrigerator. Makes about 1 pint.