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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
  • Total Time
    Prep: 10 min. Cook: 25 min. + chilling
  • Makes
    4 cups

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.
Nutrition Facts
1/4 cup: 144 calories, 0 fat (0 saturated fat), 0 cholesterol, 226mg sodium, 37g carbohydrate (31g sugars, 3g fiber), 1g protein.

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Reviews

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Average Rating:
  • VickyGr
    Feb 18, 2011

    Really nice. Will be making again.