Apricot and Walnut Chutney

Title:
Apricot and Walnut Chutney

Yield:
1 Servings

Categories:
Relishes,
Fruits




Ingredients:





     3 lb Apricots; -OR-


     1 lb -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 ts Salt


     1 ts English mustard


   1/2 ts Powdered allspice


     8 oz Walnuts


          -- very roughtly chopped






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini