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.