Hot And Spicy Pepper And Apricot Chutney - cooking recipe

Ingredients

1 1/4 lb. sweet red pepper, cored, seeded and cut into 1/4-inch dice (3 c.)
12 oz. dried apricots, cut into 1/4 inch
1 c. raisins
1 large onion, finely chopped
5 cloves garlic, minced
1 (3 inch) piece ginger root, minced
1 1/2 tsp. salt
1 to 1 1/2 tsp. crushed red pepper flakes or to taste
1 tsp. cumin seed
3/4 tsp. mustard seed
1 c. sugar
3/4 c. red wine vinegar

Preparation

Combine sweet red peppers, apricots, raisins, onion, garlic, ginger root, salt and red pepper flakes, cumin seed, mustard seed and sugar into 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 to 35 minutes.
Cool.
Cover and refrigerate. Good served with cream cheese and crackers.