Apricot Chutney
condiment, indian, pickles
6 cup fresh apricots, pitted
4 medium onions, sliced
1 1/8 cup seedless raisins
2 1/2 cup white wine vinegar
1 lb dark brown sugar
4 tablespoon salt
1 cup preserved ginger
1 tablespoon mustard seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 orange, the peel grated and the jui; ce
1 strained
1/2 cup walnuts
Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.
Posted by Ellie Collin, Prodigy ID# CMKD93F.
Yield: 6 servings