Apricot and Walnut Chutney

3 hours Prep: 1 hours Cook: 2 hours

3743 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

3	pounds	apricots	or 1 lb dried apricots
1	pound	onions	peeled, chopped fine
1 1/2	pt	cider vinegar
2	each	garlic cloves	peeled, crushed
2	each	orange zest
1	pound	brown sugar, light
8	ounces	raisins, seedless	sultanas
2	teaspoons	salt
1	teaspoon	english mustard
1/2	teaspoon	allspice	powdered
8	ounces	walnuts	very roughtly chopped

Directions

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.

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Nutrition Facts

Serving Size 2565g

Amount per Serving

Calories 3743 19% of calories from fat

	% Daily Value*
Total Fat 77.0g	119%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4946mg	206%
Total Carbohydrate 768.0g	256%
Dietary Fiber 49.0g	196%
Sugars 669.0g
Protein 59.0g	117%

Vitamin A	526%		Vitamin C	302%
Calcium	85%		Iron	121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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