Colorful Apricot Chutney Recipe
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
- 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
- 1. 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.
- 2. Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month. Yield: 4 cups.
1/4 cup: 144 calories, trace fat (trace saturated fat), 0mg cholesterol, 226mg sodium, 37g carbohydrate (31g sugars, 3g fiber), 1g protein
Reviews for Colorful Apricot Chutney
Reviewed Feb. 18, 2011
"Really nice. Will be making again."
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