Apricot chutney
6 servings
Ingredients
| Quantity | 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 |
Directions
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.