Pepper-Apricot Chutney
Roasted red sweet peppers are a pantry staple you can find in the condiment aisle of most grocery stores. In this chunky sauce, it adds a slightly sweet and robust flavor.
Ingredients
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1-1/4 cups chopped roasted red sweet pepper
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1 cup finely chopped red onion
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2/3 cup cider vinegar
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1/2 cup snipped dried apricots
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1/3 cup golden raisins
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1/4 cup granulated sugar
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1/4 cup packed brown sugar
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1 Tbsp. grated fresh ginger
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1 tsp. crushed red pepper
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1/2 tsp. salt
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1/2 tsp. dry mustard
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3 cloves garlic, minced
Directions
1.
In a medium saucepan combine red sweet peppers, onion, vinegar, apricots, raisins, granulated sugar, brown sugar, ginger, red pepper, salt, dry mustard and garlic.
2.
Bring to boiling, reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened.
3.
Let cool. Cover and chill for up to 1 week. Makes 7 (1/4 cup servings).
Nutrition information
Calories 129, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 174 mg, Carbohydrate 32 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 125%, Calcium 3%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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