Apricot Chutney with Sweet Bell Pepper
Apricot chutney makes a delicious appetizer on crackers. And a great condiment with chicken or pork.
- 12 ozs dried apricots, diced
- 1 cup raisins
- 3 large red bell peppers, diced
- 1 cup sugar
- 1 red onion, finely chopped
- 3/4 cup red wine vinegar
- 5 cloves garlic, minced
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground mustard
- 1 1/2 tsp salt
- 1 1/2 tsp crushed red pepper flakes
Combine all the ingredients in a large, heavy saucepan and bring to a full boil. Reduce heat and simmer uncovered for 30 minutes until thickened. Stir occasionally while cooking.
Cover and refrigerate.
Yields about 4 cups.
Chutney may be stored in the refrigerator for up to one month.