Recipe - Hot And Spicy Pepper And Apricot Chutney

1 One fourth pound Sweet red peppers cored
Seeded cut into One fourth inch
Dice (3 cups)
12 ounce Dried apricots cut into 1/4
Inch dice
1 cup Raisins
1 lg Onion fine chopped
5 cl Garlic thinly slivered
1 3inch piece fresh
Gingerroot peeled and thin
Slivered (3 cup)
1 One half teaspoon Salt
1 teaspoon Cumin seeds
1 One half teaspoon Crushed red pepper flakes
Three fourths teaspoon Mustard seeds
1 cup Sugar
Three fourths cup Red wine vinegar

Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot,
salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large
saucepan. Cook, uncovered, stirring occasionally, over medium heat until
sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until
mixture is shiny and thick 30 35 minutes. Cool. Cover and refrigerate.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini