Apricot And Walnut Chutney
Serves:
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
Method:
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.