Apricot and Walnut Chutney


Course : Chutney
Serves: 6 pounds
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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 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 sterilised jars. Seal.


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