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Colorful Apricot Chutney
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |