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

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
1	pound	onions peeled, chopped fine
1 ½	pt	apple 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	*
½	teaspoon	allspice powdered	*
8	ounces	walnuts very roughtly chopped

Ingredients

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