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Apricot Chutney

6 cups fresh apricots -- pitted
4 medium onions -- sliced
1 1/8 cups seedless raisins
2 1/2 cups white wine vinegar
1 pound dark brown sugar
4 tablespoons salt
1 cup preserved ginger
1 tablespoon mustard seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
Grated peel of 1 orange
Juice of 1 orange -- strained
1/2 cup walnuts

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.

This recipe yields 6 pints.

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