Title: Apricot and Walnut Chutney
Categories: Relish Fruit
Yield: 1 Servings

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

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

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