Apricot And Walnut Chutney Recipe

Step 1

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 sterilised jars. Seal. Makes about 6 lbs.

Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Things You'll Need

  • 3lb Apricots; -OR-
  • 1lb -Dried apricots
  • 1lb Onions; peeled, chopped fine
  • 1 1/2pt Cider vinegar
  • 2 Garlic cloves
  • -- peeled, crushed
  • 2 Oranges (rind only)
  • 1lb Light brown sugar
  • 8oz Sultanas
  • 2ts Salt
  • 1ts English mustard
  • 1/2ts Powdered allspice
  • 8oz Walnuts
  • -- very roughtly chopped

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