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| RECIPE FOR APRICOT AND WALNUT CHUTNEY |
Title: Apricot And Walnut Chutney
Category: Relishes Fruits Chutney
Serves: 1
Ingredients:
| 3.00 | lb | Apricots; -OR- | | 1.00 | lb | -Dried apricots | | 1.00 | lb | Onions; peeled, chopped fine | | 1.50 | pt | Cider vinegar | | 2.00 | | Garlic cloves | | | -- peeled, crushed | | 2.00 | | Oranges (rind only) | | 1.00 | lb | Light brown sugar | | 8.00 | oz | Sultanas | | 2.00 | ts | Salt | | 1.00 | ts | English mustard | | 0.50 | ts | Powdered allspice | | 8.00 | oz | Walnuts | | | -- very roughtly chopped |
Instructions:
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.
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