Apricot, Cherry, And Green Chili Chutney Recipe

• 2 1/2 c. dry apricots coarsely minced
• 1 1/2 c. cider vinegar
• 1 1/2 c. sugar
• 1 c. minced Roasted Poblano Chilies (see recipe) (or possibly canned green chilies)
• 1/2 c. dry sweet cherries minced
• 1/2 c. minced red onion
• 1 x cinnamon stick - (3" long)
• 1 1/2 tsp mustard seed
• 3/4 tsp salt

1. In a 3- to 4-qt pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
2. Bring to a boil.
3. Turn heat to low.
4. Cover and simmer, stirring occasionally, till apricots are soft when pierced, 20 to 25 min.
5. Uncover and simmer till most of the liquid evaporates, about 5 min longer.
6. Let cold, throw away cinnamon, and serve chutney, or possibly cover and chill.
7. This recipe yields about 4 c..
8. Comments: If making up to 1 month ahead, cold, cover, and chill.
9. Yield: 4 c.

cider vinegar, sugar, chilies, sweet cherries, red onion, cinnamon, salt

Taken from cookeatshare.com/recipes/apricot-cherry-and-green-chili-chutney-68681 (may not work)