Apricot & Walnut Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Apricots, -OR-
1 lbs: -Dried apricots,
1 lbs: Onions, peeled, chopped fine
1 1/2 pint: Cider vinegar,
2: Garlic cloves, peeled, crushed
2: Oranges, rind only
1 lbs: Light brown sugar,
8 ounce: Sultanas,
2 tsp: Salt,
1 tsp: English mustard,
1/2 tsp: Powdered allspice,
8 ounce: Walnuts, very roughtly chopped
Directions:
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. Pot while hot
in warm sterilised jars. Seal. Makes about 6 lbs.
Source: Elisabeth Luard in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
Source from luhu.jp
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. Pot while hot
in warm sterilised jars. Seal. Makes about 6 lbs.
Source: Elisabeth Luard in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
Source from luhu.jp