Bell Pepper and Dried Apricot Chutney Recipe

Bell Pepper and Dried Apricot Chutney Recipe

  • 1 medium onion, chopped
  • 1 red or orange bell pepper, cut into 1/2-inch pieces
  • 1 cup dried apricots, quartered
  • 1/2 cup water
  • 3/4 cup cider vinegar
  • 5 tablespoons sugar, divided
  • 1 1/2 teaspoons curry powder, preferably Madras
  • 1/4 teaspoon salt
  1. Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
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