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Apricot and Walnut Chutney

 

77

Yield

1

servings

Prep

1

hrs

Cook

2

hrs

Ready

3

hrs

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

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 2565g (90.5 oz)
Amount per Serving
Calories 374319% of calories 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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