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
How to Make It
In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
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.
Let cool, discard cinnamon, and serve chutney, or cover and chill.