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Apricot And Walnut Chutney
3 pounds fresh apricots (or 1 pound dried apricots)
1 pound onions -- peeled, chopped fine
1 1/2 pints cider vinegar
2 garlic cloves -- peeled, crushed
Grated rind of 2 oranges
1 pound light brown sugar
8 ounces sultanas
2 teaspoons Salt
1 teaspoon English mustard
1/2 teaspoon powdered allspice
8 ounces 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. Ladle while hot into warm sterilized jars. Seal.
This recipe yields about 6 pints.
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