Apricot and Walnut Chutney

Recipes Ingredients:

3 lb Apricots; -OR-
1 lb Light brown sugar
1 lb -Dried apricots
8 oz Sultanas
1 lb Onions; peeled, chopped fine
2 ts Salt
1 1/2 pt Cider vinegar
1 ts English mustard
2 Garlic cloves
1/2 ts Powdered allspice
-- peeled, crushed 8
oz Walnuts
2 Oranges (rind only)
-- very roughtly chopped

Recipe Instructions:

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. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias