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Apricot, Cherry, and Green Chili Chutney

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

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

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per 2 tablespoons.