Colorful Apricot Chutney
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
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
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.