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Apricot and Walnut Chutney Recipe
Makes about 6 lbs
Ingredients: 3 lb apricots, or 1 lb dried apricots
1 lb onions, peeled, chopped fine
1 1/2 pint 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 roughly chopped
Instructions: 1. Split and stone the fresh apricots and chop roughly.
2. If using dried apricots, put them to swell overnight in water.
3. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits.
4. Drain.
5. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
6. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy.
7. Stir in the walnuts.
8. Pot while hot in warm sterilised jars. Seal.
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