Apricot and Walnut Chutney
3 lb Apricots; -OR- 1 lb -Dried apricots 1 lb Onions; peeled, chopped fine 1 1/2 pt Cider vinegar 2 Garlic cloves -- peeled, crushed 2 Oranges (rind only) 1 lb Light brown sugar
Ingredients
- 3lbapricots; -or-
- 1lbdried apricots
- 1lbonions; peeled, chopped fine
- 11/2 pt cider vinegar
- 2garlic cloves
- 1lblight brown sugar
- 8ozsultanas
- 2tsp salt
Directions
- 1
3 lb Apricots
- 2
OR- 1 lb -Dried apricots 1 lb Onions
- 3
peeled, chopped fine 1 1/2 pt Cider vinegar 2 Garlic cloves -- peeled, crushed 2 Oranges (rind only) 1 lb Light brown sugar 8 oz Sultanas 2
- 4
If using dried apricots, put them to swell overnight in water
- 5
Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits
- 6
Put all the ingredients except the walnuts into a large preserving pan and bring to the boil
- 7
Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy
- 8
Stir in the walnuts