A recipe for Apricot and Walnut Chutney. Follow the simple recipe instructions for Apricot and Walnut Chutney shared by other home cooking experts.
Ingredients
3 lb. Apricots; -OR- 1 lb. Dried apricots1 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 Tsp. Salt
1 Tsp. English mustard
1/2 Tsp. Powdered allspice
8 oz. Walnuts, very roughly 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 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs.
