Title: Apricot Chutney
Categories: Relish
Yield: 6 Servings

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

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.

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