Apricot, Cherry, and Green Chili Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 month ahead, cool, cover, and chill. Ingredients:
2 1/2 cups dried apricots, coarsely chopped |
1 1/2 cups cider vinegar |
1 1/2 cups sugar |
1 cup chopped roasted poblano chilies or canned green chilies |
1/2 cup dried sweet cherries, chopped |
1/2 cup chopped red onion |
1 cinnamon stick (3 in.) |
1 1/2 teaspoons mustard seed |
3/4 teaspoon salt |
Directions:
1. In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
2. Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, until apricots are soft when pierced, 20 to 25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 minutes longer.
3. Let cool, discard cinnamon, and serve chutney, or cover and chill.
4. Nutritional analysis per 2 tablespoons.
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