Bell Pepper and Dried Apricot Chutney |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 2 |
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Active time: 15 min Start to finish: 3 1/4 hr 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 |
Directions:
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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