Apricot And Walnut Chutney Recipe

• 3 lb Apricots, -Or possibly-
• 1 lb -Dry apricots
• 1 lb Onions, peeled, minced fine
• 1 1/2 pt Cider vinegar
• 2 x Garlic cloves peeled, crushed
• 2 x Oranges (rind only)
• 1 lb Light brown sugar
• 8 ounce Sultanas
• 2 tsp Salt
• 1 tsp English mustard
• 1/2 tsp Powdered allspice
• 8 ounce Walnuts very roughtly minced

1. Split and stone the fresh apricots and chop roughly.
2. If using dry apricots, put them to swell overnight in water.
3. Boil the minced onions for a few moments to soften them, otherwise you always seem to get a few hard bits.
4. Drain.
5. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
6. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hrs till the mix is thick and jammy.
7. Stir in the walnuts.
8. Pot while warm in hot sterilised jars.
9. Seal.
10. Makesabout 6 lbs.

apricots, onions, vinegar, garlic, oranges, brown sugar, sultanas, salt, mustard, powdered allspice, walnuts

Taken from cookeatshare.com/recipes/apricot-and-walnut-chutney-68571 (may not work)