Apricot Chutney Recipe

Step 1

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours.

Step 2

Add the walnuts.

Step 3

Pack into sterilized jars.

Step 4

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.

Things You'll Need

  • 6c FRESH APRICOTS, pitted
  • 4md ONIONS, sliced
  • 1 1/8c SEEDLESS RAISINS
  • 2 1/2c WHITE WINE VINEGAR
  • 1lb DARK BROWN SUGAR
  • 4tb SALT
  • 1c PRESERVED GINGER
  • 1tb MUSTARD SEEDS
  • 1ts CAYENNE PEPPER
  • 1/2ts GROUND TURMERIC
  • 1 ORANGE, the peel grated and
  • -the juice
  • Strained
  • 1/2c WALNUTS

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