Bell Pepper and Dried Apricot Chutney Recipe

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Ingredients:

Serving

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 tbsp sugar
1 1/2 tsp curry powder ( preferably madras)
1/4 tsp salt

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	309.02 Kcal (1294 kJ)
Calories from fat	9.54 Kcal
		% Daily Value*
Total Fat	1.06g	2%
Sodium	308.14mg	13%
Potassium	1157.51mg	25%
Total Carbs	75.3g	25%
Sugars	62.02g	248%
Dietary Fiber	7.55g	30%
Protein	3.3g	7%
Vitamin C	4.9mg	8%
Iron	3mg	17%
Calcium	79.1mg	8%

Amount Per 100 g
Calories	100.93 Kcal (423 kJ)
Calories from fat	3.12 Kcal
		% Daily Value*
Total Fat	0.35g	2%
Sodium	100.64mg	13%
Potassium	378.06mg	25%
Total Carbs	24.59g	25%
Sugars	20.26g	248%
Dietary Fiber	2.47g	30%
Protein	1.08g	7%
Vitamin C	1.6mg	8%
Iron	1mg	17%
Calcium	25.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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