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Colorful Apricot Chutney

 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
16 ServingsPrep: 10 min. Cook: 25 min. + chilling


  • 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.
Nutritional Facts: 1/4 cup equals 144 calories, trace fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 37 g carbohydrate, 3 g fiber, 1 g protein.