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Apricot and Walnut Chutney
3 lb Apricots or 1 lb Dried apricots
1 lb Onions; peeled, chopped fine
1 1/2 pt Cider vinegar
2 Garlic cloves, peeled, crushed
2 Oranges (rind only)
1 lb Light brown sugar
8 oz Sultanas
2 ts Salt
1 ts English mustard
1/2 ts Powdered allspice
8 oz Walnuts very roughly chopped
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs.
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