Apricot & Walnut Chutney

Name: Apricot and Walnut Chutney
Prep time: P1H
Cook time: P2H
Total time: P3H
Yield: 1
Cuisine: Fusion
Ingredients: apricots; onions; apple cider vinegar; garlic cloves; orange zest; brown sugar, light; raisins, seedless; salt; english mustard; allspice; walnuts

Submitted by bilkat

YIELD

1 servings

PREP

1 hrs

COOK

2 hrs

READY

3 hrs

Ingredients

POUNDS APRICOTS
or 1 lb dried apricots

POUND ONIONS
peeled, chopped fine

1 ½

PT APPLE CIDER VINEGAR *

EACH GARLIC CLOVES
peeled, crushed

EACH ORANGE ZEST *

POUND BROWN SUGAR, LIGHT

OUNCES RAISINS, SEEDLESS
sultanas

TEASPOONS SALT

TEASPOON ENGLISH MUSTARD *

TEASPOON ALLSPICE
powdered

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 1½ hours until the mixture is thick and jammy.

Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs.