Apricot Chutney

Recipes Ingredients:

6 c FRESH APRICOTS, pitted
1 tb MUSTARD SEEDS
4 md ONIONS, sliced
1 ts CAYENNE PEPPER
1 1/8 c SEEDLESS RAISINS
1/2 ts GROUND TURMERIC
2 1/2 c WHITE Wine VINEGAR
1 ORANGE, the peel grated and
1 lb DARK BROWN SUGAR
-the juice
4 tb SALT
Strained
1 c PRESERVED GINGER
1/2 c WALNUTS

Recipe Instructions:

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it. Posted by Ellie Collin, Prodigy ID# CMKD93F.