Apricot & walnut chutney

Yield: 1 Servings

Measure Ingredient
3 pounds Apricots; -OR- Dried apricots
1 pounds Onions; peeled, chopped fine
1½ pint Cider vinegar
2 \N Garlic cloves peeled, crushed
2 \N 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

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

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