Canning Recipes Apricot And Walnut Chutney Serving Size: 1 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 pounds fresh apricots (or 1 pound dried apricots) 1 pound onions -- peeled, chopped fine 1 1/2 pints cider vinegar 2 garlic cloves -- peeled, crushed Grated rind of 2 oranges 1 pound light brown sugar 8 ounces sultanas 2 teaspoons Salt 1 teaspoon English mustard 1/2 teaspoon powdered allspice 8 ounces walnuts -- very roughly chopped 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. Ladle while hot into warm sterilized jars. Seal. This recipe yields about 6 pints. © 2008 canning-recipes.com contact