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Features for "Apricot Walnut Chutney"
Served as accompaniment. Vegetarian dish.
Ingredients for "Apricot Walnut Chutney" (Click here for measurement conversion) 1 lb dried Apricots
3 large Onions, peeled chopped fine
3 cups Cider Vinegar
2 Garlic Cloves, peeled and minced
2 Oranges Zest
1 lb light Brown Sugar
1 cup golden Raisins
2 teaspoons Salt
1 teaspoon English Mustard
1/2 teaspoon ground Allspice
1/2 teaspoon ground Ginger
1 cup Walnuts, very roughly chopped
Method for "Apricot Walnut Chutney"
Soak dried apricots overnight in water. Drain apricots and chop. Boil the chopped onions for a few minutes to soften them; drain. Cut zest from oranges in long strips, and dice strips into 1 inch pieces. Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick. Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings. Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
Comments
Preparation time: 1/2 Day
Cooking time: 1/2 Day
Serves: 18
Yields: 6 half pints
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