Hot and spicy pepper and apricot chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | 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 | Garlic thinly slivered |
| 1 | 3-inch piece fresh | |
| Gingerroot peeled and thin | ||
| Slivered (3 cup) | ||
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Cumin seeds |
| 1½ | teaspoon | Crushed red pepper flakes |
| ¾ | teaspoon | Mustard seeds |
| 1 | cup | Sugar |
| ¾ | cup | Red wine vinegar |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini