YieldsMakes about 4 cups
Notes: If making up to 1 month ahead, cool, cover, and chill.

How to Make It

Step 1
1

In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.

Step 2
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.

Step 3
3

Let cool, discard cinnamon, and serve chutney, or cover and chill.

Step 4
4

Nutritional analysis per 2 tablespoons.

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

Step 1
1

In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.

Step 2
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.

Step 3
3

Let cool, discard cinnamon, and serve chutney, or cover and chill.

Step 4
4

Nutritional analysis per 2 tablespoons.

Apricot, Cherry, and Green Chili Chutney