Apricot and Walnut Chutney

• 3 pounds apricots or 1 lb dried apricots
• 1 pound onions peeled, chopped fine
• 1 1/2 pt apple cider vinegar
• 2 each garlic cloves peeled, crushed
• 2 each orange zest
• 1 pound brown sugar, light
• 8 ounces raisins, seedless sultanas
• 2 teaspoons salt
• 1 teaspoon english mustard
• 1/2 teaspoon allspice powdered
• 8 ounces walnuts very roughtly chopped

1. Split and stone the fresh apricots and chop roughly.
2. If using dried apricots, put them to swell overnight in water.
3. Boil the chopped 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 hours until the mixture is thick and jammy.
7. Stir in the walnuts.
8. Pot while hot in warm sterilised jars.
9. Seal.
10. Makes about 6 lbs.

apricots, onions, apple cider vinegar, garlic, orange zest, brown sugar, raisins, salt, english mustard, walnuts

Taken from recipeland.com/recipe/v/apricot-walnut-chutney-3289 (may not work)