Free Recipe Apricot and Walnut Chutney

Recipe Type: Free Relishes Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Apricot and Walnut Chutney Recipe

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

Apricot and Walnut Chutney Preparation

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

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