Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Hot and Spicy Pepper And Apricot Chutney
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- #6717
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/4 pound red bell peppers, cored seeded cut into 1/4 inch dice
12 ounces dried apricots, cut into 1/4 inch dice
1 cup raisins
1 large onion, finely chopped
5 cloves garlic, thinly slivered
1 piece (3-inch size) fresh ginger root, peeled and thinly slivered
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 1/2 teaspoon crushed red pepper flakes
3/4 teaspoon mustard seeds
1 cup sugar
3/4 cup red wine vinegar
directions
Combine red bell peppers, apricots, raisins, onion, garlic, ginger root, 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.
added by
ilyce
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 6, 2006
I prepared this chutney for a dinner party this weekend, and it was wonderful. Several people asked for the recipe. I increased the quantity by 50% and the cooking time was 60 minutes. Thank you for submitting this recipe, which is going to become a staple in our house.