Apricot and Walnut Chutney
Grrrrrgh!
Course : Chutney
From: HungryMonster.com
Serves: 6 pounds
 

Ingredients:

3 pound Apricots -- fresh or dried
1 pound -Dried apricots
1 pound Onions -- peeled, chopped fine
1 1/2 pint Cider vinegar
2 cloves Garlic
2 medium Oranges (rind only)
1 pound Light brown sugar
8 ounces Sultanas
2 teaspoon Salt
1 teaspoon English mustard
1/2 teaspoon Powdered allspice
8 ounces Walnuts
 

Preparation:

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.