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| RECIPE FOR APRICOT CHUTNEY |
Title: Apricot Chutney
Category: Relishes
Serves: 6
Ingredients:
| 6.00 | c | FRESH APRICOTS, pitted | | 4.00 | md | ONIONS, sliced | | 1.12 | c | SEEDLESS RAISINS | | 2.50 | c | WHITE WINE VINEGAR | | 1.00 | lb | DARK BROWN SUGAR | | 4.00 | tb | SALT | | 1.00 | c | PRESERVED GINGER | | 1.00 | tb | MUSTARD SEEDS | | 1.00 | ts | CAYENNE PEPPER | | 0.50 | ts | GROUND TURMERIC | | 1.00 | | ORANGE, the peel grated and | | | -the juice | | | Strained | | 0.50 | c | WALNUTS |
Instructions:
Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes.
Keep the chutney for at least one month before using it.
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