Hot And Spicy Pepper And Apricot Chutney

Course : Dips
Serves: 1
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Ingredients:

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
1 cup raisins
1 large onion fine chopped
50 milliliters garlic thinly slivered
1 piece fresh gingerroot (3 inch piece) peeled and thin slivered -- (3 cup)
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
 

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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