Hot and Spicy Pepper And Apricot Chutney

Course : Chutney
Serves: 1
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1 1/4 pound 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 pieces 3-inch piece fresh
3 cups Gingerroot peeled and thin 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

Preparation / 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.

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