Apricot and Walnut Chutney

Course : Chutney
Serves: 4 - 6
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3 pound Apricots -- -OR-
1 pound -Dried apricots
1 pound Onions -- peeled, chopped fine
1 1/2 pint Cider vinegar
2 cloves Garlic peeled and crushed
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 very roughtly chopped

Preparation / 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 sterilized jars. Seal. Makes about 6 lbs.

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