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Ингредиенты
- 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
Инструкции
- In a 3- to 4-qt pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
- Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, till apricots are soft when pierced, 20 to 25 min. Uncover and simmer till most of the liquid evaporates, about 5 min longer.
- Let cold, throw away cinnamon, and serve chutney, or possibly cover and chill.
- This recipe yields about 4 c..
- Comments: If making up to 1 month ahead, cold, cover, and chill.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1191g | |
| Calories 1504 | |
| Calories from Fat 25 | 2% |
| Total Fat 3.04g | 4% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1774mg | 74% |
| Potassium 1494mg | 43% |
| Total Carbs 362.74g | 97% |
| Dietary Fiber 10.2g | 34% |
| Sugars 347.92g | 232% |
| Protein 7.75g | 12% |
