LOCATION: Recipes >> Preserving >> Apricot Chutney 01
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Apricot Chutney 01
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Apricot Chutney
1 pound dried apricots
4 medium-sized onions, sliced
1 1/8 cups seedless raisins
2 1/2 cups white wine vinegar
1 pound dark brown sugar
4 tbsp salt
1 cup preserved ginger
1 tbsp mustard seeds
1 tsp cayenne pepper
1/2 tsp ground turmeric
1 orange, the peel grated and the juice strained
1/2 cup walnuts
Put all of the ingredients except the walnuts into a pan, and cook
gently to a soft mush, about one and one half hours. Add the
walnuts. Pack into jars and cover. Process in the usual
boil-and-bubble-lotsa-trouble method. Makes about 4 pints.
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