Asia Nora Apricot Chutney - cooking recipe

Ingredients

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)

Preparation

Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
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.
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.