Bell Pepper and Dried Apricot Chutney

I am a chutney lover, not only because of what it adds to meat or fish ... but because of the great smells in the house while it is cooking. This is a lovely chutney, both in terms of appearance (red pepper and orange apricots) and flavor (sweet with a hint of curry). An Indian spice-rubbed fish or chicken would be the perfect partner for this condiment.

March 18 -- served with the Olive Oil Poached Salmon with Indian Spices in the April/May 2010 issue of Fine Cooking. It was the perfect addition to an already great Molly Stevens recipe.