Apricot Chutney
Ingredients
- 1 pound dried apricots
- 4 medium-sized onions, sliced
- 1 1/8 cup seedless raisins
- 2 1/2 cups white wine vinegar
- 1 pound dark brown sugar
- 4 tbsp salt
- 1 cup preserved ginger
- 1 tbsp mustard seeds
- 1 tsp cayenne pepper
- 1/2 tsp ground turmeric
- 1 orange, the peel grated and the juice strained
- 1/2 cup walnuts
Instructions
Put all of the ingredients except the walnuts into a pan, and cook gently to a soft mush, about one and one half hours. Add the walnuts. Pack into jars and cover. Process in the usual boil-and-bubble-lotsa-trouble method. Makes about 4 pints.
