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Apricot & Walnut Chutney
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Makes approx 6 lbs. |
- 3 lb 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 roughly chopped
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Split and stone the fresh apricots and chop roughly.
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.
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