Apricot And Walnut Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Apricots, -OR-
1 lbs: Light brown sugar,
1 lbs: -Dried apricots,
8 ounce: Sultanas,
1 lbs: Onions, peeled, chopped fine
2 tsp: Salt,
1 1/2 pint: Cider vinegar,
1 tsp: English mustard,
2: Garlic cloves,
1/2 tsp: Powdered allspice,
-- peeled, crushed
8 ounce: Walnuts,
2: Oranges, rind only
-- 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