Apricot Walnut Chutney
Ingredients| 3 lb apricots, -or- dried apricots 1 lb onions, peeled, chopped fine 1 1/2 pt cider vinegar 2 garlic cloves - peeled, crushed 2 oranges (rind only) 1 lb light brown sugar 8 oz sultanas 2 tsp salt 1 tsp english mustard 1/2 tsp powdered allspice 8 oz walnuts - very roughtly chopped |
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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 1 1/2 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
Servings:
1
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