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Apricot Chutney


Course : Chutney
Serves: 6
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Ingredients:


6 cups fresh apricots -- pitted

4 medium onions -- sliced

1 1/8 cups seedless raisins

2 1/2 cups white wine vinegar

1 pound dark brown sugar

4 tablespoons salt

1 cup preserved ginger

1 tablespoon mustard seeds

1 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

1 medium orange -- the peel grated and juice strained

1/2 cup walnuts
 

Preparation / Directions:


Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

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