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| Apricot & Walnut Chutney
3 pounds of fresh apricots or 1 pound dried apricots
1 pound of onions, peeled, chopped fine
1 1/2 pints of cider vinegar
2 garlic cloves, peeled, crushed
Grated rind of 2 oranges
1 pound of light brown sugar
8 ounces of sultanas
2 teaspoons of salt
1 teaspoon of English mustard
1/2 teaspoon of powdered allspice
8 ounces of walnuts, very roughly 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. Ladle while hot into warm sterilized jars. Seal. This recipe yields about 6 pints.
Source:
"Morten's Recipe Collection at http://sunsite.auc.dk/recipes"
S(Formatted for MC5):
"11-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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