Apricot Chutney

• 6 cups apricots fresh, pitted
• 4 medium onions liced
• 118 cups raisins, seedless
• 2 1/2 cups white wine vinegar
• 1 pound brown sugar, dark
• 4 tablespoons salt
• 1 cup ginger preserved
• 1 tablespoon mustard seeds
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric ground
• 1 each oranges the peel grated and the juice strained
• 1/2 cup walnuts

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

apricots fresh, onions, raisins, white wine vinegar, brown sugar, salt, ginger preserved, mustard seeds, cayenne pepper, turmeric ground, oranges, walnuts

Taken from recipeland.com/recipe/v/apricot-chutney-3298 (may not work)