1 1/4 lb Sweet red peppers cored

Seeded cut into 1/4 inch Dice (3 cups) 12 oz Dried apricots cut into 1/4

Inch dice 1 c Raisins

1 lg Onion fine chopped

5 cl Garlic thinly slivered

1 3-inch piece fresh

Gingerroot peeled and thin Slivered (3 cup) 1 1/2 ts Salt

1 ts Cumin seeds

1 1/2 ts Crushed red pepper flakes

3/4 ts Mustard seeds

1 c Sugar

3/4 c Red wine vinegar

Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, 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.