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.