Hot & Spicy Pepper & Apricot Chutney
condiment, indian, pickles
1 1/4 lb sweet red peppers cored
1 seeded cut into 1/4 inch
1 dice (3 cups)
12 oz dried apricots cut into 1/4
1 inch dice
1 cup raisins
1 large onion fine chopped
5 centiliter garlic thinly slivered
1 3-inch piece fresh
1 gingerroot peeled and thin
1 slivered (3 cup)
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 1/2 teaspoon 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.
Yield: 1 servings