Apricot and 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

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