Apricot & Walnut Chutney
condiment, fruits, indian, pickles
3 lb apricots; -or- 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 teaspoon salt
1 teaspoon english mustard
1/2 teaspoon 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
Yield: 1 servings