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Apricot Chutney Recipe

Serves 6

Ingredients:

  • 6 cups fresh apricots, pitted
  • 4 medium onions, sliced
  • 1 1/8 cups seedless raisins
  • 2 1/2 cups white wine vinegar
  • 1 lb dark brown sugar
  • 4 tbsp salt
  • 1 cup preserved ginger
  • 1 tbsp mustard seeds
  • 1 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 1 orange, the peel grated and the juice strained
  • 1/2 cup walnuts


Instructions:

1. Put all of the ingredients into a large pan and cook gently to a soft mush, about 1 1/2 hours.
2. Add the walnuts.
3. Pack into sterilized jars.
4. Process in a boiling water bath; 25 minutes/pints ; 30 minutes/quarts .
5. Keep the chutney for at least one month before using it.



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Main Ingredient:Fruit / Apricot
Course:Side
Cuisine:American
Preparation Method:Fry
Boiling
Dish:Spreads and Sauces / Chutney
Difficulty:Easy

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