Asia Nora Apricot Chutney

• 1 medium onion, chopped
• 1 inch piece gingerroot, peeled and minced
• 2 cups drained canned apricots (about 3/4 of a pound, preferably unsulphured, sliced in half or into 1/2-inch pieces)
• 1/2 cup white sugar or 1/2 cup brown sugar
• 1 cup apple cider or 1 cup rice wine vinegar
• 3 cups water
• 1 teaspoon curry powder
• 4 cardamom pods
• 2 inches cinnamon sticks
• minced chili pepper (optional)

1. Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
2. Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
3. Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.

onion, gingerroot, white sugar, apple cider, water, curry powder, cardamom pods, cinnamon sticks, chili pepper

Taken from www.food.com/recipe/asia-nora-apricot-chutney-259581 (may not work)