Apricot-Fig Chutney

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3 cups apricots, peeled, pitted, and quartered

1/2 cup dried figs, quartered

1/2 cup white wine

1/3 cup sugar

1/4 cup golden raisins

1 1/2 teaspoons chopped thyme

1 tablespoon honey

1 tablespoon fresh lemon juice

1 teaspoon mustard seeds

1/2 teaspoon cumin

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

Dash of ground red pepper

1/2 jalapeño, finely chopped

1/2 shallot, sliced

2 tablespoons chopped cilantro

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