- 2 1/2 cups dried apricots, coarsely chopped
- 1 1/2 cups cider vinegar
- 1 1/2 cups sugar
- 1 cup chopped canned green chilies
- 1/2 cup dried sweet cherries, chopped
- 1/2 cup chopped red onion
- 1 (3 inch) cinnamon stick
- 1 1/2 teaspoons mustard seed
- 3/4 teaspoon salt
- In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, green chiles, cherries, red onion, cinnamon stick, mustard seed, and salt.
- Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, until apricots are soft when pierced, 20 to 25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 minutes longer.
- Let cool, discard cinnamon stick, and serve chutney, or cover and chill.