Recipe Archives->Preserving->Apricot Chutney 01

 
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.
 

Printable version: apricot-chutney01.txt.