Apricot & walnut chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Apricots; -OR- Dried apricots |
| 1 | pounds | Onions; peeled, chopped fine |
| 1½ | pint | Cider vinegar |
| 2 | Garlic cloves peeled, crushed | |
| 2 | Oranges (rind only) | |
| 1 | pounds | Light brown sugar |
| 8 | ounces | Sultanas |
| 2 | teaspoons | Salt |
| 1 | teaspoon | English mustard |
| ½ | teaspoon | Powdered allspice |
| 8 | ounces | Walnuts very roughtly chopped |
Directions
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1½ hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs.
Source: Elisabeth Luard in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias