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 \N | ORANGE, the peel grated and the juice |
| \N \N | 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.