Bell Pepper and Dried Apricot Chutney

Bell Pepper and Dried Apricot Chutney
Photo by Romulo Yanes


  • ¼ teaspoon salt
  • 1 ½ teaspoons curry powder (preferably Madras)
  • ¾ cup cider vinegar
  • 1 cup dried apricots
  • 1 medium onion
  • 5 tablespoons sugar
  • 1 red or orange bell pepper
  • + 1 more ingredients
    • ½ cup water

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 devel...

View full recipe at Epicurious


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