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Apricot and Walnut Chutney Recipe - Printable Version

Makes about 6 lbs



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.