Apricot And Walnut Chutney

Course : Chutney
Serves: 1
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3 pounds apricots -- -or-
1 pound dried apricots
1 pound onions peeled -- chopped fine
1 1/2 pints cider vinegar
2 cloves garlic -- - peeled, crushed
2 medium oranges -- (rind only)
1 pound light brown sugar
8 ounces sultanas
2 teaspoons salt
1 teaspoon English mustard
1/2 teaspoon powdered allspice
8 ounces walnuts -- - very roughly chop

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. Source: Elisabeth Luard in "Country Living" (British), November 1988.

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