apricot chutney

Categories: Relish
Yield: 6 servings

Measure	Ingredient
6 cups	FRESH APRICOTS, pitted
4 mediums	ONIONS, sliced
1⅛ cup	SEEDLESS RAISINS
2½ cup	WHITE WINE VINEGAR
1 pounds	DARK BROWN SUGAR
4 tablespoons	SALT
1 cup	PRESERVED GINGER
1 tablespoon	MUSTARD SEEDS
1 teaspoon	CAYENNE PEPPER
½ teaspoon	GROUND TURMERIC
1	ORANGE, the peel grated and the juice
	Strained
½ cup	WALNUTS

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-½ hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 30 minutes.

Keep the chutney for at least one month before using it.

Posted by Ellie Collin, Prodigy ID# CMKD93F.