Curried Apricot-and-Peppercorn Chutney

Put the dried apricots into a small bowl, add water to cover, and let them soak overnight. Drain and quarter. In a large nonreactive stockpot, combine all of the ingredients. Cook the chutney over medium heat, uncovered, stirring occasionally, until the mixture boils. Reduce the heat to low and cook for 1 hour more, or until the ingredients collapse, darken, and thicken. Stir every 15 to 20 minutes: Sugar and fruit scorch easily. The chutney will be done when the onions are soft and nearly invisible. Ladle immediately into sterilized jars, seal, and process.