Title: Apricot Chutney
Categories: Relishes
Yield: 6 Servings

6 c FRESH APRICOTS, pitted
4 md ONIONS, sliced
1 1/8 c SEEDLESS RAISINS
2 1/2 c WHITE WINE VINEGAR
1 lb DARK BROWN SUGAR
4 tb SALT
1 c PRESERVED GINGER
1 tb MUSTARD SEEDS
1 ts CAYENNE PEPPER
1/2 ts GROUND TURMERIC
1 ORANGE, the peel grated and
-the juice
Strained
1/2 c WALNUTS

Put all of the ingredients into a large pan and cook gently to a soft mush,
about 1-1/2 hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep
the chutney for at least one month before using it.

Posted by Ellie Collin, Prodigy ID# CMKD93F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini