Free Recipe Apricot and Walnut Chutney
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Apricot and Walnut Chutney Recipe
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
Apricot and Walnut Chutney Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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