Chump Change Chutney

These two recipes were provided to me during a class at Cooks of Crocus Hill (www.cooksofcrocushill.com)

Apple and Apricot Chutney
Makes five cups
5 Granny Smith apples, peeled and diced
1 cup of dried apricots, diced
1/2 cup of black currants
1/2 cup of white raisins
1 1/2 cup of white vinegar
1 cup of brown sugar
1/4 cup of ginger, peeled and grated
2 garlic cloves, minced
1 tablespoon of black mustard seeds
1 clove
1 tablespoon of ground cumin

Place everything in a saucepan. Simmer for an hour, stirring a few times while cooking. Add a little water if it becomes too dry.
Can be served with curries and potato dishes, fish, on toast with cheese and as a salad topping.

Bell Pepper Relish
Makes 2 1/2 cups

1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 cup of chopped tomato
1 cup of distilled white vinegar
3/4 cup of sugar
1 teaspoon of celery seeds
1 teaspoon of turmeric
1/2 teaspoon of salt
1/2 teaspoon of mustard seeds
1/2 teaspoon of dried tarragon, crumbled

Combine all ingredients in a heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate.