Apricot, Cherry, and Green Chili Chutney

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


+ Add To Shopping List
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


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.

Nutritional analysis per 2 tablespoons.

Created date

October 2003

Nutritional Information

Calories 73
Caloriesfromfat 1.2 %
Protein 0.7 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 19 g
Fiber 1 g
Sodium 54 mg
Cholesterol 0.0 mg