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Apricot, Cherry, and Green Chili Chutney





Yields
Makes about 4 cups

Notes: If making up to 1 month ahead, cool, cover, and chill.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 73Calories from Fat 1.2
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 54mg3%
Total Carbohydrate 19g7%

Dietary Fiber 1g4%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.