Bell Pepper and Dried Apricot Chutney

Ingredients

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

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