Name: Bell Pepper and Dried Apricot Chutney
Cook time: 15 min
Total time: 3 1/4 hr
Yield: Makes about 2 1/2 cups
Ingredients: 1 medium onion, chopped; 1 red or orange bell pepper, cut into 1/2-inch pieces; 1 cup dried apricots (6 oz), quartered; 1/2 cup water; 3/4 cup cider vinegar; 1/4 cup plus 1 tablespoon sugar; 1 1/2 teaspoons curry powder (preferably Madras); 1/4 teaspoon salt

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Bell Pepper and Dried Apricot ChutneyRomulo Yanes

Active time: 15 min Start to finish: 3 1/4 hr

Recipe information

Total Time
3 1/4 hr
Yield
Makes about 2 1/2 cups

Ingredients

1 medium onion, chopped

1 red or orange bell pepper, cut into 1/2-inch pieces

1 cup dried apricots (6 oz), quartered

1/2 cup water

3/4 cup cider vinegar

1/4 cup plus 1 tablespoon sugar

1 1/2 teaspoons curry powder (preferably Madras)

1/4 teaspoon salt

Preparation

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.