Name: Apricot Chutney
Ingredients: 1 pound dried apricots; 4 medium-sized onions, sliced; 1 1/8 cup seedless raisins; 2 1/2 cup 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

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.