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Apricot & Walnut Chutney

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Recipe

Yield

1
servings

Prep

1
hrs

Cook

2
hrs

Ready

3
hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 pounds apricots
or 1 lb dried apricots
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1 pound onions
peeled, chopped fine
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1 ½ pt apple cider vinegar
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2 each garlic cloves
peeled, crushed
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2 each orange zest
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1 pound brown sugar, light
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8 ounces raisins, seedless
sultanas
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2 teaspoons salt
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1 teaspoon english mustard
*
½ teaspoon allspice
powdered
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8 ounces walnuts
very roughtly chopped
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Ingredients

Amount Measure Ingredient Features
1.4 kg apricots
or 1 lb dried apricots
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453.6 g onions
peeled, chopped fine
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1.5 pt apple cider vinegar
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2 each garlic cloves
peeled, crushed
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2 each orange zest
* Camera
453.6 g brown sugar, light
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231.2 ml/g raisins, seedless
sultanas
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10 ml salt
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5 ml english mustard
*
2.5 ml allspice
powdered
* Camera
231.2 ml/g walnuts
very roughtly chopped
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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.



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Nutrition Facts

Serving Size 2565g (90.5 oz)
Amount per Serving
Calories 374319% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4946mg 206%
Total Carbohydrate 256g 256%
Dietary Fiber 49g 196%
Sugars g
Protein 117g
Vitamin A 526% Vitamin C 302%
Calcium 85% Iron 121%
* based on a 2,000 calorie diet How is this calculated?
 

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