Title: Hot and Spicy Pepper And Apricot Chutney
Categories: Dip Chutney
Yield: 1 Servings
| 1 1/4 | lb | Sweet red peppers cored |
| | | Seeded cut into 1/4 inch |
| | | Dice (3 cups) |
| 12 | oz | Dried apricots cut into 1/4 |
| | | Inch dice |
| 1 | c | Raisins |
| 1 | lg | Onion fine chopped |
| 5 | cl | Garlic thinly slivered |
| 1 | | 3-inch piece fresh |
| | | Gingerroot peeled and thin |
| | | Slivered (3 cup) |
| 1 1/2 | ts | Salt |
| 1 | ts | Cumin seeds |
| 1 1/2 | ts | Crushed red pepper flakes |
| 3/4 | ts | Mustard seeds |
| 1 | c | Sugar |
| 3/4 | c | 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.