Apricot, Cherry, And Green Chili Chutney

• 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.
4. Nutritional analysis per 2 tablespoons.

dried apricots, cider vinegar, sugar, poblano chilies, sweet cherries, red onion, cinnamon, salt

Taken from www.myrecipes.com/recipe/apricot-cherry-green-chili-chutney (may not work)