• Prep Time:
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  • Serves: 1 Servings

Apricot and Walnut Chutney

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 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
  • 8 oz Sultanas
  • 2 ts Salt
  • 1 ts English mustard
  • 1/2 ts Powdered allspice
  • 8 oz Walnuts
  • -- very roughtly 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. Pot while hot in warm sterilised jars. Seal. Makes
about 6 lbs.

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