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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a Pepper Day , I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas Ingredients:
3 large sweet red peppers, diced |
12 ounces dried apricots, diced |
1 cup raisins |
1 cup sugar |
1 large onion, finely chopped |
3/4 cup red wine vinegar |
5 garlic cloves, minced |
1-1/2 teaspoons salt |
1-1/2 teaspoons crushed red pepper flakes |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
1/4 teaspoon ground mustard |
Directions:
1. In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate.
2. Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month. Yield: 4 cups.
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