Instructions: Remove stems and seeds from green chiles; chop coarsely. Peel and chop mango. Soak dried apricots in water to soften; chop. For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, just continue with the recipe with the fruit as chopped into a coarse dice. Allow mixture to sit for several hours for flavors to meld nicely. Authors Suggestions: Use as a dip or glaze, serve with grilled chops or chicken.

Makes 1 1/2 cups; recipe given a heat scale of 6 / 10

NOTES: After a recent thread about chutneys, I got the following out of "The Whole Chile Pepper Book". It sounds spicy enough for Cooks folk

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