Recipe: Apricot and Walnut Chutney

Title: Apricot and Walnut Chutney
Categories: Relishes, Fruits
Yield: 1 servings

3 lb Apricots; -OR- 1 lb Light brown sugar
1 lb -Dried apricots 8 oz Sultanas
1 lb Onions; peeled, chopped fine 2 ts Salt
1 1/2 pt Cider vinegar 1 ts English mustard
2 Garlic cloves 1/2 ts Powdered allspice
-- peeled, crushed 8 oz Walnuts
2 Oranges (rind only) -- very roughtly 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 sterilised jars. Seal. Makes
about 6 lbs.

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