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.