Apricot and Walnut Chutney

Title: Apricot and Walnut Chutney
Categories: Relishes, Fruits
Yield: 1 Servings

3 lb Apricots; -OR-
1 lb -Dried apricots
1 lb Onions; peeled, chopped fine
1 1/2 pt Cider vinegar
2 Garlic cloves
— peeled, crushed
2 Oranges (rind only)
1 lb Light brown sugar
8 oz Sultanas
2 ts Salt
1 ts English mustard
1/2 ts Powdered allspice
8 oz Walnuts
— very roughtly chopped

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 1 1/2 hours until the mixture is thick and jammy.
Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes
about 6 lbs.

Source: Elisabeth Luard in “Country Living” (British), November 1988. Typed
for you by Karen Mintzias

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