Apricot Chutney Recipe

Apricot Chutney Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
6 cup: FRESH APRICOTS, pitted
4 medium: ONIONS, sliced
1 1/8 cup: SEEDLESS RAISINS,
2 1/2 cup: WHITE WINE VINEGAR,
1 lbs: 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,

Directions:

Put all of the ingredients into a large pan and cook gently to a soft
mush, about 1-1/2 hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 30 minutes.
Keep the chutney for at least one month before using it.

Posted by Ellie Collin, Prodigy ID# CMKD93F.


Source from luhu.jp