Vera’s Apricot Chutney

This stuff is so good, you can eat it with a spoon. But don’t. Put it on grilled meat or chicken. Or wrap it up in a warm tortilla that’s been smeared with some cream cheese, and add turkey breast or ham slices. Eat the wrap over the sink, I am not kidding.
3 large sweet red bell peppers, diced
12 oz. dried apricots, diced
1 c. raisins
1 c. sugar
1 large onion, finely chopped
3/4 c. red wine vinegar (or use some cider vinegar)
5 cloves garlic, minced
1-1/2 tsp salt (I go lighter here – maybe a scant tsp.)
1/4 tsp ground ginger (experiment with grating some fresh ginger root – maybe a tsp?)
1/4 tsp ground cumin
1/4 tsp ground mustard seed
Combine ingredients in a large heavy saucepan. I use a dutch oven. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until thickened, stirring occasionally. Cover and refrigerate for up to a month, if you can manage to make it last that long. I’m thinking about processing this in half-pint jars to give away at Christmas…


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