Unreal Mango Chutney

Soak dried apricots in warm water for 5-10 minutes until soft, then drain and chop into small pieces.

Seed and finely chop 5 serrano chiles, removing the white pith to control heat level if preferred.

Chop 1 large mango into small dice, discarding the pit and skin, and set aside.

Combine ground cayenne pepper, ground coriander, ground cumin, ground ginger, ground cloves, and ground nutmeg in a dry skillet over medium-low heat and toast for 1-2 minutes until fragrant, stirring constantly.

Add chopped mango, serrano chiles, and soaked apricots to the spiced skillet and stir well to combine.

Pour in orange juice and honey, stirring until the honey dissolves and the mixture is evenly coated.

Cook over medium heat for 10-12 minutes, stirring occasionally, until the mango breaks down slightly and the chutney thickens and darkens in color.

Transfer the chutney to a serving bowl and allow to cool for 5 minutes before serving with Indian breads, curries, or rice.