Apricot, Cherry, and Green Chili Chutney

Ingredients

• 1.5 cups cider vinegar 
• 1  cinnamon sticks 3 in.
• 2.5 cups apricots dried coarsely chopped
• 1.5 teaspoons mustard seed 
• 1 cup roasted poblano chilies green canned chopped
• 0.5 cup onion red chopped
• 0.8 teaspoon salt 
• 1.5 cups sugar 
• 0.5 cup cherries dried sweet chopped

Equipment

• frying pan

Directions

1. In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
2. 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.
3. Let cool, discard cinnamon, and serve chutney, or cover and chill.