Apricot chutney

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.

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