Colorful Apricot Chutney
Country Woman
You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies!
-Lucile Cline, Wichita, Kansas
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 10 min. Cook: 25 min. + chilling
Ingredients:
- 3 large sweet red peppers, diced
- 12 ounces dried apricots, diced
- 1 cup raisins
- 1 cup sugar
- 1 large onion, finely chopped
- 3/4 cup red wine vinegar
- 5 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground mustard
Directions:
In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate.
Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month. Yield: 4 cups.