Apricot Chutney

Preheat oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)

Prepare the Garlic: Using a sharp knife, slice off the top of the garlic head to expose the cloves. Discard the top. Place the garlic head on a square of aluminum foil, drizzle with 1/4 teaspoon olive oil, and wrap the foil tightly around it. (Prep time: 5 minutes)

Roast the Garlic: Roast the wrapped garlic in the preheated oven until the cloves are soft, fragrant, and golden brown, approximately 30-40 minutes. (Cook time: 30-40 minutes)

Sauté the Onion: While the garlic is roasting, heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes. (Cook time: 10-15 minutes)

Combine Ingredients: Remove the saucepan from the heat. Stir in the apricot preserves, white vinegar, ground ginger, cayenne pepper, and salt until well combined. (Prep time: 5 minutes)

Add Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins into a bowl. Mash the cloves with a spoon or fork to form a paste. Add the garlic paste to the chutney mixture in the saucepan and stir to incorporate. (Prep time: 5 minutes)

Simmer the Chutney: Bring the chutney to a gentle boil over medium heat. Then, reduce the heat to low and simmer, uncovered, until the chutney has thickened to your desired consistency, about 25 minutes, stirring occasionally to prevent sticking. Be cautious, as the chutney can splatter and is very hot. (Cook time: 25 minutes)

Pack and Preserve (Optional): If desired, pack the hot chutney into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath according to standard canning procedures for your altitude to ensure a proper seal. Alternatively, store the chutney in an airtight container in the refrigerator for up to 2 weeks.