Makes about 4 cups

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

How to Make It

Step 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

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

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

Step 4

Nutritional analysis per 2 tablespoons.

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