Hot And Spicy Pepper And Apricot Chutney

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Serve as a condiment, spoon over rice, etc.

 

Hot And Spicy Pepper And Apricot Chutney

 

1 1/4 pounds sweet red peppers cored, seeded cut into

1/4 inch dice, 3 cups

12 ounces dried apricots cut into 1/4 inch dice

1 cup raisins

1 large onion fine chopped

5 cloves of garlic thinly slivered

1 3 inch piece fresh gingerroot peeled and thin

slivered

1 1/2 teaspoons salt

1 teaspoon cumin seeds

1 1/2 teaspoons crushed red pepper flakes

3/4 teaspoon mustard seeds

1 cup sugar

3/4 cup red wine vinegar

 

Combine sweet red peppers, apricots, raisins, onion,

garlic, gingerroot, salt, red pepper flakes, cumin

seeds, mustard seeds and sugar in large saucepan.

Cook, uncovered, stirring occasionally, over medium

heat until sugar dissolves, about 5 minutes. Add

vinegar. Cook stirring often, until mixture is shiny

and thick 30- 35 minutes. Cool. Cover and refrigerate.

 

 

 

 

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