Bell Pepper and Dried Apricot Chutney

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

Steps

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.