Apricot & Walnut Chutney Recipe

Ingredients

3 lb apricots, -or- 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 tsp salt
1 tsp english mustard
1/2 tsp powdered allspice
8 oz 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 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


Servings: 1 servings

 

 

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Categories: Fruit; Nut


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We hope you enjoy this Apricot & Walnut Chutney recipe.

 


Apricot & Walnut Chutney Recipe, one of many tasty recipes brought to you by Recipes Ideas




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