Bell pepper chutney recipe - Bell Pepper and Dried Apricot Chutney

Bell Pepper and Dried Apricot Chutney Cooking method

1. 1 medium onion, chopped
2. 1 red or orange bell pepper, cut into 1/2-inch pieces
3. 1 cup dried apricots, quartered
4. 1/2 cup water
5. 3/4 cup cider vinegar
6. 5 tablespoons sugar, divided
7. 1 1/2 teaspoons curry powder, preferably Madras
8. 1/4 teaspoon salt

Method of cooking Bell Pepper and Dried Apricot Chutney

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.
Yield: 20 servings

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