Apricot Chutney
Ingredients| 6 cup fresh apricots, pitted 4 medium onions, sliced 1 1/8 cup seedless raisins 2 1/2 cup white wine vinegar 1 lb dark brown sugar 4 tbsp salt 1 cup preserved ginger 1 tbsp mustard seeds 1 tsp cayenne pepper 1/2 tsp ground turmeric 1 orange, the peel grated and the jui, ce 1 strained 1/2 cup walnuts |
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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.
Posted by Ellie Collin, Prodigy ID# CMKD93F.
Servings:
6
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