Bell Pepper and Dried Apricot Chutney

Ingredients

• 0.8 cup cider vinegar 
• 1.5 teaspoons curry powder (preferably Madras)
• 6 oz apricots dried quartered
• 1 medium onion chopped
• 1  orange bell pepper red cut into 1/2-inch pieces
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup water 

Equipment

• sauce pan

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.