• 2 large yellow onions, thickly sliced
  • 4 tablespoons peanut oil
  • ½ cup dried apricots
  • ¼ cup dried raisins
  • ½ cup grated fresh coconut, 1/4 cup dried unsweetened coconut may be substituted
  • ¼ cup white vinegar
  • ¼ cup apricot preserves
  • 3 tablespoons chopped fresh chili pepper
  • salt and pepper
  • 4 tablespoons fresh lemon juice


Saute onion in peanut oil over medium-high heat until golden, 5-7 minutes. Add apricots, raisins and coconut to the pan and cook for 2 minutes. Add the vinegar and preserves and cook one minute. Add chili pepper and salt and pepper and remove from heat. Just before serving, shoot the lemon juice into the mixture. This will keep, covered and referigerated for about two weeks.