Side Pannel
Apricot and Walnut Chutney
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
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.
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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